Venison steak with apple chutney

Name: Venison steak with apple chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves: 4
Ingredients: 1 tablespoon red wine vinegar; 25 g brown sugar; salt and pepper; salt and pepper; 1 teaspoon green peppercorns in brine, drained well; 1 teaspoon green peppercorns in brine, drained well; 1 tablespoon olive oil; 25 g butter; 1 quantity of red wine jus; 4 venison haunch steaks (see budget tip); a little oil; 2 apples, cored and sliced

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Much less fat than beef, very high in protein and now it is farmed venison is much more available. Here’s to the wonderful venison haunch steak!

Ingredients

4 venison haunch steaks (see budget tip)
a little oil

Main course
Gluten-free

Method

Put all the ingredients for the chutney into a roasting tin and bake, uncovered, for 20 minutes or until caramelised and well-cooked. This can be made up to 3 days in advance and kept in the fridge.
Follow the method to make the jus.
About 30 minutes before you want to eat, cook the venison following