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Venison steak with Port sauce

Venison steak with Port sauce

A star rating of 4.4 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
low insalt0.27g


  • 750g small potatoes , halved or quartered if some are large
  • 2 tbsp olive oil
  • 4 venison steaks
  • 1 tbsp cracked black pepper
  • chopped parsley , to serve (optional)

For the sauce

  • zest 1 orange , removed in strips, plus its juice
  • 6 tbsp redcurrant jelly
  • 4 tbsp port
  • 1 cinnamon stick


  • STEP 1

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

  • STEP 2

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

  • STEP 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.

Recipe from Good Food magazine, October 2010

Goes well with


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A star rating of 4.4 out of 5.13 ratings

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