with Redcurrant Wine Sauce HT
4 Hot Game Alcohol Main Course
4 Venison Steaks
Salt and Pepper
2 tbsp Oil
2 tbsp Soy Sauce
1 tbsp Balsamic
1 Onion, grated
120ml/4fl.oz. Beef Stock
1 tbsp Tomato
60ml/2fl.oz. Crème Fraîche
2 tbsp Redcurrant Jelly
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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Poultry & Game Prep & Cooking Times
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