What you'll need
- 2x 200g Venison Haunch Steaks.
- 10 small new potatoes
- 45g Butter
- Fresh thyme
- 200g Chantenay Carrots
- 200g Cavolo Nero cabbage
- 100 ml ruby port
- 300ml gravy (made in advance)
The last few years have seen the increasing regularity of venison on restaurant menus across the country. Chefs favour its rich, deep taste and the impressive sauces that go with the meat. And, with its impressive health profile – low in fat and cholesterol, yet high in protein – people are starting to recognise that this is an easy and delicious option to cook at home. It really is easy – give it a go.
- First, prepare the Hasselback potatoes. Slice the new potatoes very thinly cross ways, but only cut ¾ of the way down. (TIP – sit the potatoes in a spoon cutting down to the spoon’s lip to achieve even slices)
- Coat with oil, salt and pepper and roast for about 30 minutes until tender.
- Blanch the cabbage and carrots in boiling water until tender and cool down under cold water. Drain and set aside.
- Season the venison steaks both sides. Heat a frying pan and add a knob of butter. Pan fry the steaks with a few sprigs of fresh thyme until golden brown on both sides. For medium rare, cook the venison for about 5 minutes on each side.
- Remove the steaks from the pan and put somewhere warm to rest.
- Using the same pan, add the carrots and cabbage and fry with a knob of butter for a few minutes or until piping hot. Keep warm.
- Finally, again using the same pan add the ruby port and reduce by a third.
- Add the ready-made gravy and stir well. Finish the gravy with a couple of tablespoons of Stokes Redcurrant Jelly.
- Remove the potatoes from the oven and finish with a knob of butter and chopped sage.
- Serve immediately with a generous spoonful of Stokes Redcurrant Jelly.