This is a great, easy weekend dinner. Venison is a pricey meat but it's worth it for a once in a while treat. Perfect with a tangy, berry sauce, some fresh spring greens and potatoes. This sauce was created using freshly foraged blackberries from Richmond Park.
Serves 2
Ingredients:
- 2 Venison steaks
- 2 Large Desiree or King Edward Potatoes
- 250g Butter
- 1 Fresh Sprig of Thyme
- 2 Cloves of Garlic
- 1 Shallot
- 400ml beef stock
- 200ml red wine
- 1 tsp redcurrant jelly
- 50g blackberries
- 4 Stalks of Chard
Preheat the oven to 200C.
Add the red wine, half the beef stock, shallot, redcurrant jelly and blackberries into a pan. Reduce slowly until it's a luscious, thick sauce. Put to one side.
Peel your potatoes and cut the ends off. Cut in half width ways so they are flat ended tubes.
Melt 150g butter with a splash of oil in a pan. When the pan is very hot, add your potatoes and brown the ends. This should take about 5-6 minutes. Add the thyme, garlic and the other half of the beef stock. Transfer the pan to the oven and cook for 15 minutes.
Melt the rest of the butter into a new pan. Make sure it's not too hot. Add your venison steaks and sear on either side. Cook the steaks on a low-medium heat for 12 minutes to achieve an medium/rare consistency. Keep coating the steaks in the melted butter to keep them moist.
About 2 minutes before your steaks are cooked, cook your chard in boiling water for a few minutes.
Plate the greens and potatoes, add the steak on top of your greens. Pour over your jus and enjoy.
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