Name: Venison Steaks in Red Wine and Vegetable Sauce
Yield: Serves 6
Ingredients: 3 carrots and 3 parsnips, each peeled and sliced into neat matchsticks; 3–4 tbsp sunflower oil; 2 tbsp flour mixed well with ½ tsp salt and plenty of ground black pepper; ¾ pint/420 ml water or stock; 2½ lb/1.25 kg venison fillet, trimmed and cut into thick slices; ½ pint/285 ml red wine; 1–2 garlic cloves, each skinned and finely chopped; 1 lb/450 g tiny onions

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

For this recipe you need to cut thick slices from a fillet of venison. They are cooked in a red wine sauce with tiny onions and julienne strips of carrot and parsnip. The whole dish can be made in advance and reheated to serve.

I think it is nicest served with creamily mashed potatoes with plenty of parsley and chives beaten into them, and with either a green salad or a green vegetable, such as steamed spring greens or stir-fried cabbage, to accompany it.