Venison Steak With Port Sauce
This venison steak recipe is a culinary adventure that brings together the rich flavors of tender venison steaks and a luscious orange-infused redcurrant gravy. The aromatic blend of black pepper, orange zest, and port creates a mouthwatering sauce that beautifully complements the perfectly cooked venison. Paired with tender potatoes and a side of peas, this dish is sure to impress your guests and elevate any dining experience.
— Constant Cookbook
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
Instructions
- Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. Keep warm.
- Steam or simmer the potatoes until just tender, about 8 mins, then drain well and add a few drops of oil.
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 460 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Sugar Content: 20 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 0.27 milligram of sodium
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