Venison steak with Port sauce
- Preparation and cooking time
- Serves 4
If you're a beef-lover, give venison a go – it's rich and flavoursome, but lower in fat
For the sauce
- 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.