Venison Steak with Redcurrant Sauce
Easy pan fried venison haunch steaks with a simple sauce made with shallots, redcurrant jelly and red wine.
Equipment
- Sharp knife
- Chopping board
- Large frying pan
- Aluminium foil
- Large frying pan
Ingredients
- 1 kg venison haunch steaks cut into 4 steaks
- 1 shallot
- 2 tablespoon redcurrant jelly
- 1 tablespoon oil
- 1 tablespoon butter
- 150 ml red wine
- 200 ml beef stock
- 1 tablespoon flour
- ½ teaspoon salt flaked sea salt
- ¼ teaspoon pepper freshly ground black pepper
Instructions
- Heat the oil and butter in a large pan.
- Season the venison steaks both sides.
- Cook the meat on medium high for 4 minutes then turn for a further 4 minutes.
- Transfer the venison to a plate and cover with foil to rest and keep warm.
- Add the chopped shallot to the pan over a medium heat and cook for few minutes until softened.
- Stir in the redcurrant jelly until it melts.
- Sprinkle in the flour and cook for one minute while stirring.
- Add the wine and stock and bring to a simmer and allow to reduce for a few minutes.
- Stir in any juices from the resting venison steak.
- Check the sauce seasoning and then serve with the steak
Nutrition
Calories: 565kcalCarbohydrates: 5gProtein: 92gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 283mgSodium: 527mgPotassium: 975mgFiber: 1gSugar: 2gVitamin A: 11IUVitamin C: 4mgCalcium: 32mgIron: 13mg
Tried this recipe?Let us know how it was!
