Griddled Venison Steak with Grapes
4 Mar 2017
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Background
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
- 2 Venison Haunch Steaks
- For the Sauce: 1 small onion
- 150g dark seedless grapes
- 240 ml red wine
- 50g raisins
- 3 Tbsp balsamic vinegar
- ½ tsp demerera sugar
Instructions
- 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.
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