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