Still a luxury item for most of us, never the less there are some good reasons to treat ourselves once in a while if you’re game? Low in fat, high in protein & often organic makes venison a very modern food, even the way most chefs cook has a lighter, up to date approach. Modern venison is very tender thus it does not need more than about 3-4 days hanging. Because the hanging time has shortened, the idea of venison having a strong gamy taste has changed forever. Loin steaks that come from the saddle are the best cut if you can get them. You only need about 5oz portions, I prefer to marinate the steaks in a 50/50 mix of olive oil & brandy.
2 x 125g (5oz) Venison Loin Steaks
4 Tbsp Olive oil
4 Tbsp Brandy
250 ml (1/2pint) Beef stock
1 Tbsp Tomato puree
1 Onion roughly chopped
1 Carrot roughly chopped
25g (1oz) Flour
25g (1oz) Butter
100g (4oz) mixed fresh raspberries, blackberries & blueberries
125ml (1/4pint) red wine
2 Portions of garlic mashed potatoes
- Marinate the venison steaks in the brandy and olive oil and refrigerate overnight.
- Wipe a non-stick frying pan with a little oil then brown the onion & carrot on a high heat. Once brown remove from the heat.
- Turn the heat to low then add 25g (1oz) of the butter and the flour and cook for several minutes until you have a smooth paste.
- Now add the tomato puree; then gradually add the wine & stock stirring the sauce well after each addition of liquid to prevent lumps.
- Simmer the sauce on medium heat until the vegetables are tender and you have a sauce consistency.
- Strain the sauce through a fine mesh strainer into a clean saucepan, pushing the sauce through with a ladle or spoon to keep as much of the sauce as possible. Keep the sauce on a low heat and add the fresh berries and season with salt & pepper.
- Heat a large non-stick frying pan until very hot then carefully place the venison steaks into the pan.
- Brown all the sides of the steaks on a high heat then turn the heat down to a medium-low and season with salt and pepper.
- Cook for a further 5-6 minutes adding the remaining 25g (1oz) butter during the last 2 minutes of cooking. Bring the heat up on the sauce when you are about to serve.
Allow the venison steaks to rest for 2-3 minutes, then move to your plates and top with your Fruits of the Forest Sauce.
It’s very important not to add salt and pepper to the olive oil & brandy marinade because the salt will draw out the moisture from the venison. I suggest serving green beans & braised red cabbage to round off this delicious dinner. As you can see in the photo I have placed the venison on a hockey puck shaped fondant potato. Fondant potatoes are easy to make and I will be showing you how in my next recipe.
Loin of Venison with Fruits of the Forest Sauce©Kevin Ashton 2007-2015