Venison Steak With Port Sauce Recipe | BBC Good Food

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• Venison steak with Port sauce

Venison steak with Port sauce

• Good Food team

Save recipeServes 4EasyPrep: 10 minsCook: 30 minsA star rating of 4.3 out of 5.24 ratingsRateloading...

If you're a beef-lover, give venison a go – it's rich and flavoursome, but lower in fat. Serve with peas, potatoes and Port sauce for a light supper or easy dinner party dish

HealthyPrintAdSkip to ingredientsAlternativesComplete the dish

Showing items 1 to 3 of 3

Apple flapjack crumble

A star rating of 4.7 out of 5.163 ratings

Sweetening the apples with apricot jam and orange juice makes it twice as fruity and adding a little syrup to the oaty crumble makes great little chewy clusters

Ingredients

Nutrition

• 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)

For the sauce

• zest 1 orange removed in strips, plus its juice
• 6 tbsp redcurrant jelly
• 4 tbsp port
• 1 cinnamon stick

Nutrition: per serving

• kcal460
• fat14g
• saturates2g
• carbs48g
• sugars20g
• fibre2g
• protein37g
• salt0.27glow

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Method

• step 1

  Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. Keep warm.

• step 2

  Steam or simmer the potatoes until just tender, about 8 mins, then drain well and add a few drops of oil.

• step 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.

Recipe from Good Food magazine, October 2010

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A star rating of 4.3 out of 5.24 ratingsAdAd

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