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Venison Steaks with Blackcurrant Sauce

Venison Steaks with Blackcurrant Sauce

Ingredients

Ingredients

Ingredients

  • 4 venison steaks (or small medallions of fillet of beef), weighing about 125-150g (4-5oz) each
  • Olive oil, for brushing
  • Salt and freshly ground black pepper
  • Parsleyed sautéed potatoes, to finish

For the Sauce

  • 150g (5oz) Bonne Maman Blackcurrant Conserve
  • 150ml (1/4 pint) Port
  • 1tbsp Red wine vinegar
  • Juice of half a lemon

Method

Method

  1. To make the sauce, place the blackcurrant conserve and port into a saucepan and bring to the boil. Add the vinegar and bubble to reduce for 5 mins until the sauce has thickened slightly. Add the lemon juice and pepper to taste. Keep the sauce warm until needed.

  2. Wipe the venison steaks with kitchen paper and brush lightly with olive oil. Season both sides and place into a hot griddle pan. Grill on both sides for 2-3 mins, about 4-6 mins in total, dependant upon the thickness of the steaks and how you like it cooked.

  3. Serve on hot plates with the sauce poured over, accompanied by some parsleyed sautéed potatoes.

Cooks tips

Cooks tips

  1. The sauce can be made up to 2 days ahead of time and kept in a cool place. Reheat gently to serve.

  2. The same sauce is delicious with grilled lamb cutlets, venison sausages or roast duck.

Good to know

  • Serves 4
  • Rich and delicious
  • Try the sauce with lamb or duck

Recipe by

Bonne Maman

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