Venison Steaks with Redcurrants

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

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

Main course
Stew
Gluten-free

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