Venison steak with Port sauce

Name: Venison steak with Port sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 cinnamon stick; 6 Tbsps redcurrant jelly; 2 Tbsps olive oil; 1 zest orange, removed in strips, plus its juice; 1 Tbsp cracked black pepper; 4 Tbsps port; 4 venison steaks

You can never have too many main course recipes, so give Venison steak with Port sauce a try. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 648 calories, 46g of protein, and 39g of fat. This recipe serves 4. If you have cracked pepper, redcurrant jelly, port, and a few other ingredients on hand, you can make it. To use up the jelly you could follow this main course with the Pepper Jelly Cornmeal Thumbprint Cookies as a dessert. valentin day will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Make the gravy by simmering all theingredients together until the redcurrantjelly has completely melted. Keep warm.Steam or simmer the potatoes until justtender, about 8 mins, then drain well andadd a few drops of oil.

Ingredients you will need

Potato

Gravy

Cooking Oil

Lay the venison on a board.

Ingredients you will need

Venison

Sprinklesome of the black pepper and a little salton each side, pressing the pepper intothe steaks.

Ingredients you will need

Pepper

Steak

Heat the remaining oil in apan. When it has a shimmering surface,add the steaks, 2 at a time. Cook for2 mins on each side for rare, 3 mins formedium and 4 mins for well done. Whencooked, return them all to the pan andpour over the sauce. Warm for 1 min,sprinkle with parsley.

Ingredients you will need

Parsley

Steak

Sauce

Cooking Oil

Equipment you will use

Frying Pan

Serve withthe potatoes and peas, if you like, andany extra sauce spooned over.

Ingredients you will need

Potato

Sauce

Peas

Equipment

Frying Pan

Ingredients

Servings:

cinnamon stick 6Tbsps

redcurrant jelly 2Tbsps

olive oil 1

zest orange, removed in strips, plus its juice 1Tbsp

cracked black pepper 4Tbsps

port 4

venison steaks

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 25 dollars per bottle.