Venison steaks with port and orange sauce and a pomegranate walnut salad

Method

1. First prepare the pomegranate walnut salad. In a small frying pan gently dry-fry the walnut pieces over a low heat for 3-4 minutes, taking care not to let them burn.

2. Whisk together the lemon juice, orange juice, port and walnut oil to make a dressing.

3. Toss the red cabbage and the endive in the dressing.

4. Scoop out the pomegranate seeds onto a chopping board, taking care to discard the bitter white pith. Roughly chop the pomegranate seeds.

5. Mix the pomegranate seeds and dry-fried walnut pieces into the salad, reserving a few pomegranate seeds for garnish.

6. Season the venison with sea salt, freshly ground pepper, the orange zest, crushed juniper berries and cinnamon.

7. Heat a medium frying pan until hot. Add the sunflower oil, allow to heat through, then add the venison steaks.

8. Cook the steaks for 2 minutes, turn and fry for a further 2 minutes, also adding in 25g of butter.

9. Meanwhile, roughly chop the prunes, reserving any juice. Mix together the prunes, reserved prune juice and orange juice.

10. Remove the pan-fried venison from the pan and keep warm. Add the prune mixture and the port to the hot frying pan, scraping the bottom of the pan to mix in any sediment.

11. Bring the port to the boil and whisk in the remaining butter.

12. Serve the steaks on a bed of the pomegranate walnut salad, with the port sauce poured over the venison.

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Ingredients

2 Venison, each 180g
freshly ground salt and black pepper
grated zest and juice of 1 orange
8 Juniper berries, roughly crushed
1 cinnamon stick, finely grated
1 tbsp sunflower oil
55g Butter
10 pitted prunes, soaked in 100ml of just-boiled water
200ml port

For the Pomegranate Walnut Salad:

125g walnut pieces
juice of half a lemon
Juice of half an orange
1 tbsp port
1 tbsp Walnut oil
1 head of chicory or endive leaves, chopped into chunks
quarter of a red cabbage, finely shredded
1 pomegranate

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