Recipe Difficulty: Easy
Prep Time: 20-30 min
Cooking Time: 30 min
Don’t get the January blues, elevate your midweek tea with a fulfilling and healthy option for all of the family. Coming in at around 600 calories, this is the ideal tea for those trying to live a little more mindfully after an indulgent festive period.
Our Venison steaks are paired with a sweet but punchy port sauce, served with a creamy mash (with a secret ingredient) and garlic & chilli tenderstem broccoli.
Round Green Deer Farm has been the home of venison for over 30 years. With the on farm high animal welfare abattoir designed specifically for venison, Round Green Farm venison is an ideal choice for discerning customers who are keen to eat a healthy red meat, raised with the minimum of intervention in a near-natural environment.
Venison Haunch steaks are perfect for quick frying or in a stir fry. Venison is a leaner alternative to other meats and has a distinctive gamey flavour.
Ingredients (To serve 4)
4 x venison steaks
1 tbsp olive oil
Salt & pepper
For the sauce:
Zest & juice of 1 orange (zest removed in large strips)
6 tbsp of smooth cranberry sauce
4 tbsp port
1 cinnamon stick
For the mash:
1 kg maris piper potatoes (peeled)
100ml semi-skimmed milk (add more if needed)
1 tbsp butter
1 tbsp mayonnaise (our secret ingredient)
Salt & pepper
For the broccoli:
400g tenderstem broccoli
4 cloves garlic (sliced)
1 tsp chilli flakes
1 tbsp butter
Salt & pepper
Method
STEP 1 – Prepare the venison
Lay the venison steaks out and season with salt and cracked black pepper. Press the pepper into the steaks firmly. Do this on both sides and then put the steaks to one side until needed.
STEP 2 – Potatoes
Peel and chop the potatoes into small cubes and boil in water for 20-25 minutes until soft. Drain and add back to the pan. Add the butter, milk and mayonnaise, mash until smooth and creamy. Season with salt and pepper to taste.
STEP 3 – Making the sauce
Add the sauce ingredients to a pan and simmer until the cranberry sauce has fully melted. Keep stirring, then keep warm until needed.
STEP 4 – Spicing up the broccoli
Start by blanching the broccoli in a pan of hot water for 5-7 minutes. Melt the butter in a frying pan and add the sliced garlic, chilli flakes and salt and pepper. Fry for a few minutes then drain the broccoli and add to the pan. Fry the broccoli on a low heat for around 10 minutes ( whilst you cook the venison)
STEP 5 – Cooking the venison
Heat the olive oil in the pan and add the venison when the oil is hot. Cook 2 minutes each side for rare, 3 minutes for medium and 4 minutes for well done. Once this is done, pour the sauce (keeping a little to one side for serving) over the venison, then warm in the pan for a further minute.
STEP 6 – Plating
Add the mash to a serving plate or bowl, followed by the broccoli. Lay the Venison steak onto the mash and pour any remaining sauce over the steak. Enjoy!
