Venison with Cranberry Sauce Recipe

Venison with Cranberry Sauce Recipes

Ingredients :

1 orange

1 lemon

115g fresh or frozen cranberries

5ml grated fresh root ginger

1 fresh thyme sprig, plus extra to garnish

5ml Dijon mustard

60ml redcurrant jelly

150ml ruby port

30ml sunflower oil

4 venison steaks

2 shallots, finely chopped

salt and freshly ground black pepper

creamy mashed potatoes and broccoli, to serve

Method :
  1. Pare the rind from half the orange and half the lemon, leaving the pith, and cut into very fine strips.
  2. Blanch in a pan of boiling water for about 5 minutes until tender.
  3. Drain.
  4. Squeeze the orange and lemon juice into a pan.
  5. Add the cranberries, ginger, thyme, mustard, redcurrant jelly and port.
  6. Cook gently until the jelly melts.
  7. Bring to the boil, cover and cook gently for 15 minutes until the berries are just tender.
  8. Heat the oil in a frying pan, and fry the venison steaks over a high heat for 2-3 minutes.
  9. Turn them over and add the shallots.
  10. Cook the steaks on the other side for 2-3 minutes, depending on how well done you want them.
  11. Just before the end of cooking, pour in the sauce and add the strips of citrus rind.
  12. Allow to bubble for a few seconds to thicken slightly, then remove the thyme and adjust the seasoning.
  13. Serve the steaks with the sauce spooned over, garnished with thyme and accompanied by mashed potatoes and broccoli.

Low in fat, venison makes a healthy choice for a special occasion.

Cooking Tip - When frying venison, always remember: the briefer, the better. Venison will turn to leather if subjected to fierce heat after it has reached the medium rare stage. If you dislike any hint of pink, cook it to this stage then let it rest in a low oven for a few minutes.

Serves 4

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