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Posh venison steak and chips

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Ingredients

Adjust Servings:
6 radishes
1 parsnip, cut thinly into chips
2 tsp olive oil, plus extra for brushing
1 rasher smoked bacon, roughly chopped
2 small garlic cloves, crushed
1/2 tsp dried thyme
Pinch of nutmeg
1/4 savoy cabbage, stalk removed and finely sliced
250g beef stock
2 x 125g venison steaks
1/2 tbsp balsamic vinegar
8 fresh blackberries
1 dark chocolate square

Posh venison steak and chips

A twist on the date night classic using pan-fried venison. This healthier version is paired with a bitter chocolate and blackberry sauce (yes, it really works), roasted radishes, bacon-spiked Savoy cabbage and parsnip crisps.

Features:
    Cuisine:
    • 40 Mins
    • Serves 2
    • Hard

    Ingredients

    Directions

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    1. Spread the radishes and parsnip crisps out on a baking tray lined with foil. Brush with olive oil, season well, and bake in a preheated oven at 150C for 15-20 minutes until the crisps are golden. Remove the parsnips, turn the heat up to 200C and cook the radishes for an extra 10 minutes.

    2. Heat 1 tsp of olive oil in a pan and fry the bacon for 2-3 minutes until crisp and the fat has rendered out. Toss in the thyme, nutmeg and 1 grated garlic clove and cook for 1 minute more.

    3. Stir in the cabbage and add half the beef stock. Bring to the boil, cover and simmer for 15-20 minutes until the stock has evaporated and the cabbage is starting to catch slightly.

    4. Meanwhile, heat 1 tsp of olive oil in a separate frying pan over a high heat and cook the venison for 1 minute on each side until well caramelised. Turn the heat down to medium and cook for 4-5 minutes more for medium rare. Remove from the pan and leave to rest.

    5. To make the sauce, add the remaining stock to the pan with the remaining garlic clove, balsamic vinegar, blackberry conserve and 4 blackberries and leave to bubble away for a few minutes until the sauce has reduced by half. Blitz with a stick blender and pass through a sieve. Whisk in the dark chocolate, season with salt and keep warm.

    6. To plate up, brush the sauce across the length of the plate. Carve the venison, drizzle over 1 tbsp of sauce, and arrange in the centre of the plate with a handful of parsnip crisps on top. Serve with the radishes, savoy cabbage and 2 fresh blackberries each.

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