Venison steaks with blackcurrant sauce

Venison steaks with blackcurrant sauce

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 venison fillet steaks, each about 140 g
100g blackcurrants
150ml Brown chicken and veal stock
or 150ml beef stock
50ml creme de cassis
50ml red wine
50ml ruby port
2 tablespoons olive oil
1-2 teaspoons redcurrant jelly
30g unsalted butter
salt
freshly ground black pepper

Method

  1. Trim any gristle and fat from the steaks, then season with pepper and set aside. Pick over the blackcurrants and put to one side.
  2. Put the stock, crème de cassis, wine and port into a small saucepan, bring to the boil and reduce by about half. Remove from the heat and set aside.
  3. Heat the olive oil in a heavy-based frying pan over a medium to high heat. Season the steaks with salt and fry for 3 minutes on each side until well browned but rare. (Or, fry for longer if you prefer. For well-cooked venison, allow an extra 2 minutes on each side, depending on the thickness of the steaks.) Remove the venison from the pan and rest in a warm place while you finish the sauce.
  4. Pour off any oil from the frying pan. Add the reduced stock mixture and stir over a low heat to incorporate the meat juices. Add the blackcurrants and simmer until softened. Taste the sauce and season with salt and pepper. Add redcurrant jelly to taste, to balance the acidity of the blackcurrants if required. Beat in the butter using a small whisk; the blackcurrants will start to break up into the sauce a little.
  5. Serve the venison steaks with the blackcurrant sauce. Delicious with roasted root vegetables or a watercress salad.

Note

  • The venison can be marinated overnight in equal quantities of red wine and olive oil with onion slices and juniper berries. Drain and pat dry before cooking.
Tags:
Leiths School of food and wine
cookery course
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