Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

Venison with Redcurrant Wine Sauce   HT  MC  25mins

 

Serves 4    Hot  Game  Alcohol Main Course  Eggless

 

Ingredients

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

 

Instructions

 

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.

 

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

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

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk