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Venison has a unique flavour which is enhanced by cooking in red wine.

Griddled Venison Steak with Red Wine, Chocolate & Chilli Sauce

Serves one cooking time 40-60 minutes

[one_third]Ingredients (main)

1 Venison steak

140g (5oz) potatoes

4 tbsp olive oil

flatleaf parsley

[/one_third][one_third]Ingredients (marinade)

4 tbsp olive oil

1 garlic clove, crushed

6 sprigs thyme

freshly ground black pepper

[/one_third][one_third_last]Ingredients (sauce)

¼ red onion, chopped

60g (2oz) butter

150ml (5 fl oz) red wine

pinch chilli flakes

1 tbsp chocolate



Heat oven to 220C / 425F / gas 7

Boil potatoes in salted water for 10 mins or until just tender

Cover the steak in a bowl with the marinading ingredients

Melt half the butter and add the onions, cook for 5 mins or until softened

Add the red wine and chilli flakes and simmer until reduced by half

Drain potatoes, arrange on baking tray and drizzle with olive oil. Roast in the oven

Melt the chocolate in a bowl over a pan of simmering water and add to the red wine reduction

Season the steak with some salt and fry on a hot griddle for 3-4 minutes on each side

Remove and leave to rest for a few minutes then slice thickly

Whisk the remaining butter into the sauce with the pan juices from tthe steak

Serve the steak on top of the potatoes and pour over the sauce. Garnish with chopped parsley