VENISON CHOCOLATE SAUCE RECIPES

VENISON RECIPES - BBC GOOD FOOD

Venison recipes - BBC Good Food image

This lean, game meat has a deep colour and rich flavour. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

VENISON STEAKS WITH RED SAUCE | RECIPE | CUISINE FIEND

Venison Steaks With Red Sauce | Recipe | Cuisine Fiend image

Venison steaks seared in a hot pan, served with rich red wine sauce made with pan juices. Aged venison is tender so keep the steaks in the fridge for a couple of days in advance.

Provided by Cuisine fiend

Total Time 15 minutes

Yield 2

Number Of Ingredients 9

Ingredients

2-4 (depending on the size) venison steaks cut thickly across the grain from the haunch
salt and black pepper
1 tbsp. oil for frying
1 garlic clove, crushed
1 tbsp. balsamic vinegar
200 ml red wine
2 tbsp. redcurrant jelly
1 tsp. dried cranberries (optional)
2 tbsp. cold unsalted butter

Steps:

If possible, keep the steaks in the fridge unwrapped on a plate for a few days (up to a week) to age and tenderise the meat. It will darken deeply as a result of oxidisation. If you’re doing that, salt the meat generously at the end of the aging process, about 24 hours before cooking. Bring the meat to room temperature before you fry it.
Heat up a frying pan to almost smoking, drizzle in a little oil. Season the steaks with black pepper and cook them for 2 minutes on each side. This makes for medium rare, but the cookedness can be further adjusted when you return them to the pan with the sauce, so shorter initial frying is better.
Lift the steaks out and place them on a warm plate, loosely covered with foil. Keep warm.
Keeping the pan on medium heat add in the garlic, pour in the balsamic vinegar and the wine and turn the heat up. It should bubble ferociously. Add the redcurrant jelly, cranberries if using and stir in. Keep it simmering energetically for about 5-7 minutes; when the sauce has reduced by half or at least significantly thickened, whisk in the butter.
Turn the heat down, return the steaks to the pan and turn them in the sauce. Serve immediately, but if you want them more done, let them sit in the sauce on small heat a minute or two, turning over once.

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