Venison with Balsamic Vinegar Sauce

Name: Venison with Balsamic Vinegar Sauce
Ingredients: salt and coarsely ground black pepper; 1 tablespoon balsamic vinegar; pinch of cayenne; 1 small pinch of oregano; 1 teaspoon fresh rosemary, chopped; 2 tablespoons extra virgin olive oil; salt and coarsely ground black pepper; 25 g (1 oz) unsalted butter, cut into small pieces; 2 venison steaks or chops; 2 venison steaks or chops

Preparation info

Serves
2

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

The availability of subtle-flavoured vinegars have enlarged the possibility of easy tasty sauces which require no stocks or reductions.

Ingredients

1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
1

Main course
Gluten-free

Method

Place the vinegar, oil, rosemary, oregano and cayenne in a small saucepan and whisk over gentle heat until hot. Remove from the heat and set aside while you grill your meat - either in a pan or under a grill. Reheat the sauce and whisk in the butter, bit by bit, off and on the heat so the butter thickens rather than melts the sauce. Pour over your steak and serve.