Venison steak with Port sauce

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

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 460
  • fat 14g
  • saturates 2g
  • carbs 48g
  • sugars 20g
  • fibre 2g
  • protein 37g
  • salt 0.27g

Ingredients

  • 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)
  • zest 1 orange, removed in strips, plus its juice
  • 6 tbsp redcurrant jelly
  • 4 tbsp port
  • 1 cinnamon stick
MPU 2

Method

  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.

Suggested recipes from this collection...