Venison steak with Port sauce

Venison steak with Port sauce

  • Rating: 4 out of 5.10 ratings
Magazine subscription – save 32% and get a three-tier steamer, worth £44.99
  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, October 2010

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.10 ratings

Sponsored content