Venison with Red Wine Sauce
& Roast Vegetables
Since Christmas we have been selling a range of venison products; venison sausage, burgers, steaks and joints. The venison is locally sourced in Yorkshire and is very lean. These have proved exceptionally popular in the shop and here’s a little recipe that we tried for our tea last week.
Ingredients
For roast vegetables
- 2 tbspn olive oil
- 1 medium potato, cut into wedges
- 2 carrots peeled and cut into slices
- 1 glove of garlic, peeled
- Thyme
For the Venison
- 1tblspn oil
- 2 venison steaks (5oz steaks)
- Salt
- ground black pepper
For the red wine sauce
- 30g unsalted butter
- ½ glass red wine- 1 lemon, juice only
- 2 tbsp honey
- 1 oxo cube
Method
1. Pre heat the oven to 220c/Gas7
2. Heat oil in a pan and fry the potato and carrots for 5-6minutes.
3. Add the thyme and garlic to the pan
4. Transfer contents to oven proof dish and place in the oven and continue to cook for 15-20minutes or until vegetables soft
5. Season the venison with salt and pepper
6. Gently heat oil in a pan and cook the venison for 3-4minutes either side.
7. Remove from the heat and allow to rest for 2 minutes
8. To make the red wine sauce; gently melt the butter in a medium saucepan.
9. Add the wine, lemon and beef stock and cook for 5-6minutes
10. Remove the vegetables from the oven and transfer to serving plates
11. Slice the venison and serve with vegetables
12. Pour the red wine sauce over and serve immediately
We advise that you order your venison in advance to avoid disappointment as we do sell out quickly.
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