VENISON STEAK WITH PORT SAUCE RECIPE - BBC GOOD FOOD
If you're a beef-lover, give venison a go – it's rich and flavoursome, but lower in fat
Provided by Good Food team
Categories Dinner, Main course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 460 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 20 grams sugar, FiberContent 2 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.27 milligram of sodium
CHRISTMAS DUCK RECIPES | JAMIE OLIVER POULTRY RECIPES
This whole roast duck stuffed with festive spices makes a gorgeous change to Christmas turkey
Total Time 3 hours
Yield 10
Number Of Ingredients 16
Steps:
- Pick the leaves off one rosemary sprig. Grate half the nutmeg and zest both oranges. Cut the oranges in half and set aside for stuffing the duck.
- Put everything on a board with one tablespoon of sea salt and chop it all up. Rub the mixture all over the ducks, inside and out. Cover and leave in the fridge for a few hours or overnight to let the flavours penetrate.
- Preheat the oven to 180°C/350°F/gas 4 and arrange the shelves on the middle and bottom levels. Stuff the ducks with the remaining rosemary sprigs, garlic cloves and reserved orange halves.
- Peel and quarter the onions, then trim and roughly chop the celery and carrots. Peel and chop the ginger. Scatter the veg and ginger in the bottom of a large, deep-sided roasting tray with the cinnamon and bay leaves. Roughly chop the reserved duck neck and giblets and add to the mix.
- Place the ducks breast-side up, straight on to the bars of the middle shelf, then pop the veg-filled roasting tray on the bottom shelf beneath the ducks ready to catch all the lovely fat that drips out of them.
- Meanwhile, peel the potatoes and cut them into chunks. Pop them in a pan and cover with cold, salted water. Bring to a simmer and parboil for 5 to 10 minutes, then tip into a colander and chuff them up a little.
- After the duck has roasted for an hour, take the bottom tray out of the oven, replacing it immediately with an empty tray. Spoon the fat from the veggie tray into a bowl. Put all the veg, duck bits and juices into a large saucepan, then add a little boiling water to the tray to get all the sticky brown bits off the bottom – this is what you’re going to make your gravy with. Tip the water and brown bits into the pan with the veg, top up with 1 litre of water or chicken stock and place on a medium heat, skimming off any of the fat that rises to the top.
- Put your parboiled potatoes into the empty tray in the oven. Add a few more tablespoons of duck fat from the bowl, season, and place back underneath the ducks to cook for an hour.
- Meanwhile, heat a saucepan and add 2 tablespoons of duck fat. When it’s hot and melted, add the flour and stir with a wooden spoon until you have a paste. Stir in the contents of the saucepan and the Port. Bring the gravy to the boil and simmer gently for half an hour, stirring occasionally. By now the ducks will have had 2 hours in the oven and will be done. Lift them on to a plate, cover loosely with tin foil and leave to rest for about 15 minutes.
- Pour the gravy through a sieve into a clean saucepan, pressing down on all the veg and other bits to extract as many flavours and juices as you can. Keep the gravy warm in the saucepan, again skimming off any fat on the surface.
- When you're ready to dish up – don’t carve the ducks! The best thing to do is to pull the meat away from the bones with a pair of tongs or with your fingers wearing clean kitchen gloves, then let everyone fight over the delicious skin. Serve with your potatoes and gravy.
Nutrition Facts : Calories 652 calories, FatContent 42.4 g fat, SaturatedFatContent 12.2 g saturated fat, ProteinContent 19.6 g protein, CarbohydrateContent 45.4 g carbohydrate, SugarContent 11 g sugar, SodiumContent 1.5 g salt, FiberContent 6.2 g fibre
More about "who drinks port recipes"
SUPER-TASTY VEGAN GRAVY RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 105 calories per serving
- 1. Peel the onions, wash the carrots, then roughly chop with the celery and porcini. 2. Place in a large pan on a medium heat with a splash of oil and all the herbs. Fry for 25 minutes, or until turning golden, stirring occasionally. 3. Add the port and jam, and cook for a further 5 minutes, or until sticky and caramelised. 4. Stir in the flour, then the Marmite, tomato purée and red wine vinegar. 5. Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 minutes, or until thickened and reduced to the consistency of your liking. 6. Pour it through a coarse sieve into a large bowl, using the back of a spoon to push through all that lovely flavour. 7. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day. 8. On the day, if frozen, take the gravy out to defrost when your nut roast goes into the oven, then simply heat through in a pan ready to serve.
VENISON STEAK WITH PORT SAUCE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course
Cuisine British
Calories 460 calories per serving
- 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.
CHRISTMAS DUCK RECIPES | JAMIE OLIVER POULTRY RECIPES
From jamieoliver.com
Total Time 3 hours
Cuisine british
Calories 652 calories per serving
- Pick the leaves off one rosemary sprig. Grate half the nutmeg and zest both oranges. Cut the oranges in half and set aside for stuffing the duck.
- Put everything on a board with one tablespoon of sea salt and chop it all up. Rub the mixture all over the ducks, inside and out. Cover and leave in the fridge for a few hours or overnight to let the flavours penetrate.
- Preheat the oven to 180°C/350°F/gas 4 and arrange the shelves on the middle and bottom levels. Stuff the ducks with the remaining rosemary sprigs, garlic cloves and reserved orange halves.
- Peel and quarter the onions, then trim and roughly chop the celery and carrots. Peel and chop the ginger. Scatter the veg and ginger in the bottom of a large, deep-sided roasting tray with the cinnamon and bay leaves. Roughly chop the reserved duck neck and giblets and add to the mix.
- Place the ducks breast-side up, straight on to the bars of the middle shelf, then pop the veg-filled roasting tray on the bottom shelf beneath the ducks ready to catch all the lovely fat that drips out of them.
- Meanwhile, peel the potatoes and cut them into chunks. Pop them in a pan and cover with cold, salted water. Bring to a simmer and parboil for 5 to 10 minutes, then tip into a colander and chuff them up a little.
- After the duck has roasted for an hour, take the bottom tray out of the oven, replacing it immediately with an empty tray. Spoon the fat from the veggie tray into a bowl. Put all the veg, duck bits and juices into a large saucepan, then add a little boiling water to the tray to get all the sticky brown bits off the bottom – this is what you’re going to make your gravy with. Tip the water and brown bits into the pan with the veg, top up with 1 litre of water or chicken stock and place on a medium heat, skimming off any of the fat that rises to the top.
- Put your parboiled potatoes into the empty tray in the oven. Add a few more tablespoons of duck fat from the bowl, season, and place back underneath the ducks to cook for an hour.
- Meanwhile, heat a saucepan and add 2 tablespoons of duck fat. When it’s hot and melted, add the flour and stir with a wooden spoon until you have a paste. Stir in the contents of the saucepan and the Port. Bring the gravy to the boil and simmer gently for half an hour, stirring occasionally. By now the ducks will have had 2 hours in the oven and will be done. Lift them on to a plate, cover loosely with tin foil and leave to rest for about 15 minutes.
- Pour the gravy through a sieve into a clean saucepan, pressing down on all the veg and other bits to extract as many flavours and juices as you can. Keep the gravy warm in the saucepan, again skimming off any fat on the surface.
- When you're ready to dish up – don’t carve the ducks! The best thing to do is to pull the meat away from the bones with a pair of tongs or with your fingers wearing clean kitchen gloves, then let everyone fight over the delicious skin. Serve with your potatoes and gravy.
SUPER-TASTY VEGAN GRAVY RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 105 calories per serving
- 1. Peel the onions, wash the carrots, then roughly chop with the celery and porcini. 2. Place in a large pan on a medium heat with a splash of oil and all the herbs. Fry for 25 minutes, or until turning golden, stirring occasionally. 3. Add the port and jam, and cook for a further 5 minutes, or until sticky and caramelised. 4. Stir in the flour, then the Marmite, tomato purée and red wine vinegar. 5. Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 minutes, or until thickened and reduced to the consistency of your liking. 6. Pour it through a coarse sieve into a large bowl, using the back of a spoon to push through all that lovely flavour. 7. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day. 8. On the day, if frozen, take the gravy out to defrost when your nut roast goes into the oven, then simply heat through in a pan ready to serve.
10 BEST SPICED RUM DRINKS RECIPES - YUMMLY
From yummly.com
11 EASY, CHEAP RUM DRINKS THAT MIX UP IN MINUTES
From thespruceeats.com
THE DRINKS BASKET - WINES & SPIRITS - BUY DRINK ONLINE
From thedrinksbasket.com
ALCOHOL DELIVERY | ONLINE LIQUOR SUPERSTORE — HELLO DRINKS
From hellodrinks.com.au
20 BEST HOLIDAY EGGNOG COCKTAIL RECIPES - THE SPRUCE EATS
From thespruceeats.com
ESPRESSO DRINK RECIPES - ESPRESSO & COFFEE GUIDE
From espressocoffeeguide.com
GOUT AND DIET: FOODS AND DRINKS TO AVOID | BBC GOOD FOOD
From bbcgoodfood.com
ALCOHOL DELIVERY | ONLINE LIQUOR SUPERSTORE — HELLO DRINKS
From hellodrinks.com.au
20 BEST HOLIDAY EGGNOG COCKTAIL RECIPES - THE SPRUCE EATS
From thespruceeats.com
ESPRESSO DRINK RECIPES - ESPRESSO & COFFEE GUIDE
From espressocoffeeguide.com
GOUT AND DIET: FOODS AND DRINKS TO AVOID | BBC GOOD FOOD
From bbcgoodfood.com
58 RECIPES PERFECT FOR GAME NIGHT - TASTE OF HOME
From tasteofhome.com
THE BEST AND THE WORST ALCOHOLIC DRINKS FOR KETO - DIET DOCTOR
From dietdoctor.com
10 BEST AMUSE BOUCHE RECIPES - YUMMLY
From yummly.com
RECIPES & MENUS | EPICURIOUS.COM
From epicurious.com
LIST OF NATIONAL DRINKS - WIKIPEDIA
From en.m.wikipedia.org
DINNER RECIPES - DINNERS & DINNER IDEAS
From simplyrecipes.com
58 RECIPES PERFECT FOR GAME NIGHT - TASTE OF HOME
From tasteofhome.com
THE BEST AND THE WORST ALCOHOLIC DRINKS FOR KETO - DIET DOCTOR
From dietdoctor.com
10 BEST AMUSE BOUCHE RECIPES - YUMMLY
From yummly.com
RECIPES & MENUS | EPICURIOUS.COM
From epicurious.com
LIST OF NATIONAL DRINKS - WIKIPEDIA
From en.m.wikipedia.org
DINNER RECIPES - DINNERS & DINNER IDEAS
From simplyrecipes.com