Name: Venison Steaks with Redcurrants
Yield: Serves 4
Ingredients: salt and pepper; 4 venison steaks about 140 g (5 oz) each; 2 tablespoon oil; 40 g (1½ oz) unsalted butter; 1 shallot, chopped very fine; 1 tablespoon redcurrant jelly; 1 tablespoon red wine vinegar; 50 g (2 oz) fresh redcurrants, stemmed; 150 ml (¼ pint) game stock; ½ stick celery, chopped very fine; ½ carrot, chopped very fine

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

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

Ingredients

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

Method

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