A delicious way of cooking and enjoying an amazing meat, this venison steak recipe from the chefs at Le Cordon Bleu is simple but you'll relish every mouthful.
"Venison is a high-protein meat, lower in fat and cholesterol than beef and even skinless chicken. This is a dinner party dish, which is quite rich in flavour. Serve it with plain seasonal vegetables." – Le Cordon Bleu London
Yield: 4 Total Time: 30 minutes (prep time: 10 / cooking time: 15)
- 2 shallots
- 4 venison steaks, each weighing about 150g (5 oz)
- Salt and freshly ground black pepper
- 90g (3 oz) fresh redcurrants
- 1 tbsp olive oil
- 300ml (½ pint) beef stock
- 4 tbsp port
- 1½ tbsp redcurrant jelly
- 4 fresh sage sprigs, to serve
- Finely chop the shallots. Season the steaks well with salt and pepper. Remove the redcurrants from their stalks. Heat the oil in a non-stick sauté pan and cook the steaks over moderate heat for 3-5 minutes on each side, turning once.
- Remove the steaks from the pan and set them aside to rest in a warm place. Lower the heat, add the shallots and cook gently for a few minutes until softened and browned, then add the stock and redcurrant jelly. Stir well, increase the heat and bring to the boil, then simmer until the sauce has reduced almost by half. Add the redcurrants and simmer until the sauce is syrupy.
- To serve: Carve the steaks into thin slices on the diagonal and arrange the slices overlapping on warm plates. Spoon the sauce over the steaks and garnish with sage sprigs. Serve immediately.
You can buy venison steaks from large supermarkets or butchers. They are more widely available in the winter, but it is possible to buy them during the summer when fresh redcurrants are also in season. Haunch steaks cut from the leg have lean, prime quality meat and are most reasonably priced. Because the meat is so low in fat it is best to slightly undercook the steaks, then let the meat rest before carving and serving. This will prevent the meat from drying out.