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Venison with Redcurrant Wine Sauce   HT  MC  25mins


Serves 4    Hot  Game  Alcohol Main Course  Eggless



4 Venison Steaks

Salt and Pepper
2 tbsp Oil

8  Juniper Berries, crushed

2 tbsp Soy Sauce

1 tbsp Balsamic Vinegar
1 Onion, grated
120ml/4fl.oz. Beef Stock

120ml/4fl.oz. Dry Red Wine

1 tbsp Tomato Puree
60ml/2fl.oz. Crème Fraîche
2 tbsp Redcurrant Jelly
25g/1oz Butter




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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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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