Griddled Venison Steak with Grapes
Venison has had a resurgence of popularity recently as it’s considered healthier than more common meats. This has resulted in more production, greater availability and a consequent drop in price which has made it a great, affordable, tasty alternative to beef. This Griddled Venison Steak with Grapes recipe is an easy yet delicious way to prepare it!
Ingredients
Method
- First make the sauce: Peel and chop the onion. Halve the grapes.
- Pour the wine into a small saucepan and put over a low heat. Add the other ingredients, stir and gently bring to a simmer. Cook uncovered for about 35 minutes, stirring every few minutes, until it reduces by about ⅔ rds.
- Season the venison steaks on both sides with salt and pepper then rub in a little sunflower or rapeseed oil.
- Put the griddle pan over a high heat quickly to seal both sides of each steak then turn down and cook for about 3 (rare) or 4 (medium) minutes on each side.
- Pour over the sauce, mix with the meat juices. Serve with the vegetables of your choice and a mash – mashed potato & fennel goes very nicely with it.