Winter-Spiced Venison Steaks
This is incredibly easy and quick, making it the perfect recipe for a diner party for 4 when you are short of time, but still want to wow your guests with something delicious and sophisticated!
1tbsp olive oil
4 venison steaks, each weighing about 115g
4 tbsps sloe gin
6 juniper berries, bruised
2 generous pinches of ground allspice
120ml stock ( venison if possible )
4 – 6 tbsps double cream
Salt and pepper
Heat the butter and olive oil together in a heavy frying pan. Add the steaks and cook quickly for 3 – 4 minutes on each side, depending on their thickness. Venison is best on the rare side; don’t over cook it or the meat will be tough.
Remove to a plate and keep warm.
Add the sloe gin to the pan and allow to bubble, then add the crushed juniper berries, allspice and the stock. Cook rapidly until only 3 or 4 tablespoons of liquid remain in the pan. Stir in the cream, adjust the seasoning and spoon over the steaks.
Delicious served with either creamy mashed potatoes or buttery crushed new potatoes and French beans.
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Image courtesy of Game to Eat