Venison Steaks with Blackcurrant Sauce

    June 27, 2016

    • Yields: 4


    4 Venison steaks (or small medallions of fillet of beef), weighing about 125-150g (4-5 oz) each


    Olive oil, for brushing

    Salt and freshly ground pepper

    Parsleyed sautéed potatoes to finish

    For the sauce:

    150 g (5oz) Bonne Maman Blackcurrant Conserve

    150 ml (1/4 pint) port

    1 tbsp 1 tbsp red wine vinegar

    Juice of ½ a lemon


    1To make the sauce, place the blackcurrant conserve and port into a saucepan and bring to the boil.

    2Add the vinegar and bubble to reduce for 5 minutes until the sauce has thickened slightly.

    3Add the lemon juice and pepper to taste.

    4Keep the sauce warm until needed.

    5Wipe the venison steaks with kitchen paper and brush lightly with olive oil.

    6Season both sides and place into a hot griddle pan.

    7Grill on both sides for 2-3 minutes, about 4-6 minutes in total, dependent upon the thickness of the steaks and how you like it cooked.

    8Serve on hot plates with the sauce poured over, accompanied by some parsleyed sautéed potatoes.


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