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
Steaks
2 Holme Farmed Venison Steaks
Olive oil for frying
Salt and Pepper
Sauce
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
it was delicious, look forward to having another plate-full!
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