Venison steak with mash and redcurrant sauce

Method

1. Lay the steaks in a non-reactive dish. Cover the venison with olive oil, rosemary and garlic and leave to marinate for 48 hours.

2. Heat a non-stick frying pan and fry the steaks for 2 minutes on each side. Remove from the pan and leave to rest for 2-3 minutes.

3. Add half of the butter to the pan and fry the shallots for 1 minute.

4. Add the red wine and Madeira. Season with salt and freshly ground black pepper and cook for 2 minutes, until slightly reduced.

5. Mix the remaining butter with the flour; whisk into the sauce.

6. Add the redcurrant jelly and cook for 2-3 minutes, until thickened. Slice the venison steaks and serve with the sauce and some buttery mashed potatoes.

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Ingredients

2x200g Venison
4 tsp Olive oil
4 sprigs Rosemary
4 garlic cloves, crushed

For the sauce

100g Butter
2 chopped shallots
160ml Red wine
1 tbsp Flour
2 tsp redcurrant sauce
freshly ground salt and pepper
buttery mashed potatoes, to serve

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