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


  • 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


  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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