Roasted venison steak, tender as any tenderloin, is served with a sweet-savoury fresh cranberry orange and lemon sauce.
Venison Steaks in Cranberry Recipe
15 minutes
15 minutes
Game
Roasted venison steak, tender as any tenderloin, is served with a sweet-savoury fresh cranberry orange and lemon sauce.
Ingredients
- Venison Steaks
- 1 tbsp groundnut oil
- 2 level tsps crushed peppercorns
- 2 medium shallotts
- 2 rounded tbsp cranberry sauce
- Zest and juice of 1/2 orange
- Zest and juice of 1/2 lemon
- 1 rounded tsp freshly grated root ginger about 1 inch
- 1 level tsp mustard powder
- 3 tbsp port
Directions
- Take off the outer zest of half an orange and half a lemon using a potato peeler. Next, with a sharp knife shred into really fine strips about 1/2 inch long.
- Place the cranberry sauce, ginger and mustard powder in a saucepan, add the squeezed orange and lemon juice and place over a medium heat.
- Now bring it up to simmering point, whisking well to combine everything together, then as soon as it begins to simmer turn the heat off.
- Stir in the port and pour into a jug until needed.
- When you are ready heat the oil in a medium sized heavy based frying pan, dry the steaks with kitchen paper then press peppercorns onto both sides of the steaks.
- When the oil is smoking hot, drop the steaks into the pan and cook for 5 minutes on both sides for medium cooked steaks, 4 minutes for rare and 6 minutes for well done ones.
- Halfway through add the shallots and move them about the pan until they cook and brown on the edges
- 30 seconds before the end of cooking time pour in the sauce, not over but around the steaks and season with salt.
- Serve the steaks with the sauce poured over and garnish with watercress.
