Venison steak with Port sauce

Venison steak with Port sauce

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(10 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4

If you're a beef-lover, give venison a go – it's rich and flavoursome, but lower in fat

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal460
  • fat14g
  • saturates2g
  • carbs48g
  • sugars20g
  • fibre2g
  • protein37g
  • salt0.27g


  • 750g small potatoes, halved or quartered if some are large



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 venison steaks



    The term venison was originally used to describe the meat of any furred game, but in Britain it…

  • 1 tbsp cracked black pepper
  • chopped parsley, to serve (optional)



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the sauce

  • zest 1 orange, removed in strips, plus its juice



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 6 tbsp redcurrant jelly
  • 4 tbsp port
  • 1 cinnamon stick


  1. Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. Keep warm.

  2. Steam or simmer the potatoes until just tender, about 8 mins, then drain well and add a few drops of oil.

  3. Lay the venison on a board. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 min, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.

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Comments, questions and tips

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29th Mar, 2020
The sauce was delicious! Definitely made the meal.
Andy J
22nd Sep, 2017
Lovely. I used up last Christmas' cranberry sauce for the sauce instead of the jelly and added garlic in the sauce and to cook the steaks. Perhaps less sweet that way.
16th Mar, 2015
The sauce was far too sweet for our liking
1st Mar, 2015
The sauce was far too sweet for our taste I'm afraid so won't be making this again.
5th Apr, 2012
My first time eating Venison and stuck to the timings as stated, result a perfectly cooked Venison steak that was still good by the time we'd finished it! Sauce was too thin for our liking, so will try less orange like clare66uk next time and less redcurrant jelly as it turned into a just ok meal, because of the sauce, even though I followed the instructions implictly.
19th Mar, 2012
(as above - this time with stars!)
19th Mar, 2012
This was delicious! I've never cooked it before but I'll be doing this again soon - it was simple but my friend assumed I'd been slaving over it for hours. Next time I'll add less orange juice just to thicken the sauce - the photo doesn't do it justice!
19th Jan, 2012
Absolutely gorgeous, will definitely be cooking this again.
27th Dec, 2010
First ever attempt to cook venison and the first time my children(8 and 12) ate venison. The time indication for cooking the steaks was perfect and the port sauce deep, full of flavor and a hit all round.
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