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Venison with Redcurrant Wine Sauce HT MC 25mins
Serves 4 Hot Game Alcohol Main Course Eggless
Ingredients 4 Venison Steaks Salt and Pepper 8 Juniper Berries, crushed 2 tbsp Soy Sauce 1 tbsp Balsamic
Vinegar 120ml/4fl.oz. Dry Red Wine 1 tbsp Tomato
Puree
Instructions
1. Season the steaks on both sides with salt and pepper and place in a shall dish.
2. In a small mixing bowl, mix together the crushed juniper berry and oil then rub the mixture into the steaks.
3. Heat a heavy frying pan until hot then cook the steaks for 5-8 minutes on each side.
4. Meanwhile in a small bowl, mix together the soy sauce and balsamic vinegar.
5. Once the meat is cooked, add the soy sauce mixture to the pan and cook over a high heat until it bubbles up. Turn the steaks to coat on both sides then remove from the pan with tongs and keep warm.
6. Return the pan to the heat and add the grated onion, tomato puree stock and wine. Mix well and simmer gently until reduced by about one third.
7. Add the redcurrant jelly and the crème Fraîche, mix well and simmer gently until hot.
8. To serve - transfer the steaks to a warmed serving platter and pour the sauce over the top.
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