Name: Venison steak with Port sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 750g small potatoes halved or quartered if some are large; 2 tbsp olive oil; 4 venison steaks; 1 tbsp cracked black pepper; chopped parsley to serve (optional); zest 1 orange removed in strips, plus its juice; 6 tbsp redcurrant jelly; 4 tbsp port; 1 cinnamon stick

Venison steak with peas, new potatoes and Port sauce

750g small potatoes
halved or quartered if some are large
2 tbsp olive oil
4 venison
steaks
1 tbsp cracked black pepper
chopped parsley
to serve (optional)

For the sauce

zest 1 orange
removed in strips, plus its juice
6 tbsp redcurrant jelly
4 tbsp port
1 cinnamon stick

Method

step 1
Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. Keep warm.
step 2
Steam or simmer the potatoes until just tender, about 8 mins, then drain well and add a few drops of oil.
step 3
Lay the venison on a board. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 min, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.