Thursday, 6 January 2011

Recipe : Pan Fried Venison with Juniper Sauce

A sumptuous post Christmas treat brought about by the usual special offer at Sainsbury's £5 for two steaks, can't go wrong really can you?

Sorry about the photo I was so hungry I forgot to take a picture of the food , so this is what it looks like before I cooked it. Ok not much help but at least you know what to look for if you want a go

Venison gives a deep and somewhat gamey flavour and it's much leaner than beef, the sauce adds wonderfully rich and fruity note that complements the venison perfectly.
I adapted the recipe from Mark Hix in which he suggest serving with Parsnip Drop scones, this sounded all to sweet to me so I opted for a simple potato dauphinoise instead

I love the simplicity of this dish, it sounds extravagant but really its not, there's very little prep to do, of course that depends on what you serve this with

2 Holme Farmed Venison Steaks
Olive oil for frying
Salt and Pepper

A good knob of butter
2 Medium Shallots peeled and finely chopped
6 Juniper Berries crushed (These can be tricky to find so you may have to order on line)
1 Teaspoon of plain flour
2 Teaspoons of Redcurrant Jelly
About 300 ml of Beef stock

To make the sauce heat the butter and a little olive oil in a wide pan and gently fry the shallots and juniper berries for a couple of mins.
Stir in the flour and add the redcurrant jelly. Gradaully stir in the stock, if you chuck it all in in one go you will get a lumpy sauce.
Bring to the boil and simmer gently for about 10 mins, not forgetting to taste for seasoning of course

The steaks couldn't be simpler, heat a heavy based frying pan and add your oil and butter, when sizzling add the steaks and cook over a medium high heat for around 6 -7 mins, keep turning them for an even cook and keep spooning the juices over the steaks. This way you get a nice even colour.

Take the steaks out when done and let the rest for a few mins.

Slice the steaks and place them on a plate then drizzle over your wonderful sauce.

Bambi never tasted so good

1 comment:

  1. it was delicious, look forward to having another plate-full!