Venison Steaks with Redcurrants

Preparation info
  • Serves


    • Difficulty


Appears in
Game Cookery

By Patricia Lousada

Published 1989

  • About

Both pigeon and duck breasts are very good dealt with in this easy manner.


  • 4 venison steaks about 140 g (5 oz) each
  • 2


Heat 1 tablespoon of the butter in a small heavy saucepan, stir in the carrot and soften slightly before adding the shallot and celery. Continue to stir until the vegetables are soft and golden. Add the vinegar and evaporate it before stirring in the redcurrant jelly. Add the stock, simmer for a few minutes and remove from the heat.

Pour the oil into a heavy frying or gilling pan and he