If you're a beef-lover, give venison a go – it's rich and flavoursome, but lower in fat. Serve with peas, potatoes and Port sauce for a light supper or easy dinner party dish
Ingredients
- 750g small potatoes, halved or quartered if some are large
- 2 tbsp olive oil
- 4 venison steaks
- 1 tbsp cracked black pepper
- chopped parsley, to serve (optional)
For the sauce
- zest 1 orange, removed in strips, plus its juice
- 6 tbsp redcurrant jelly
- 4 tbsp port
- 1 cinnamon stick
Method
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Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. Keep warm.
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Steam or simmer the potatoes until just tender, about 8 mins, then drain well and add a few drops of oil.
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Lay the venison on a board. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 min, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.