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Wild Venison Steaks with Cranberry Cumberland sauce
Serves 2
A perfect meal for two for a special occasion and is really
fast.
For the Steaks 2 Happy Meats wild venison
steaks
1 tablespoon groundnut oil
1 dessertspoon crushed peppercorns
2 medium shallots, finely
chopped salt
For the Sauce 2 rounded tablespoons cranberry
jelly
zest and juice of ½ large orange
zest and juice of ½ small
lemon
1 teaspoon freshly grated root ginger
1 slightly rounded teaspoon
mustard powder
3 tablespoons port
Make the sauce way ahead of time, preferable a couple of hours
or even days! Take off the outer zest of half the orange and
the lemon using a potato peeler, then with a sharp knife shred
these into really hairlike strips, about ½ inch (1cm)
long.
Then place the cranberry jelly, ginger and mustard in a saucepan,
add the zest and the squeezed orange and lemon juice, and place
over a medium heat. Now bring it up to simmering point, whisking
well to combine everything together, then as soon as it begins
to simmer turn the heat off, stir in the port and pour it into
a jug to keep until needed.
When you are ready to cook the steaks, heat the oil in a medium
sized thick based frying pan. Dry the venison thoroughly with
kitchen paper, then sprinkle and press the crushed peppercorns
firmly over both sides of each steak. When the oil is smoking
hot, drop the steaks into the pan and let them cook for 5 mins
on each side for medium (4 mins for rare and 6 mins for well
done).
Halfway through add the shallots and move them around the pan
to cook and brown at the edges. Then 30 seconds before the end
of the cooking time pour in the sauce –not over but around the
steaks. Let it bubble for a minute or two, season with salt,
and then serve the steaks with the sauce poured over. A garnish
of watercress is good, and a compliment would be jacket potatoes
and a salad.
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