Venison Loin Steaks with Port and Cranberry Sauce
The sauce takes a while to make … but is really worth the effort
Servings 4 people
Ingredients
Sauce
- 1/2 cups dried cranberries
- 2 cups Beef Stock
- ½ cup Port
- ½ Orange
- ½ tsp Dried Thyme
- 1 tsp Maldon Salt
- ½ tsp Black Peppercorns ground
Steaks
- 4 150g Venison Loin Steaks
- 2 tbsp Sunflower Oil
- 20 g Butter
- 1 Banana Shallot finely diced
Instructions
- Make sure the steaks are at room temperature. Pat them dry with kitchen paper and lay on a plate. Season well with just salt.
Making the Sauce
- Put the cranberries into a medium sized pan with a cup of water. Boil for ten minutes and then strain … reserve the liquid
- Put the beek stock into the pan and boil until it has reduced by half … about 15 mins
- Add the Port and reserved liquid from the cranberries and bring to the boil for 10 mins.
- Cut the zest of the orange and then cut that into fine strips and add to the pan. Squeeze in about half the juice from the orange (so the juice of quarter of an orange!)
- Add the dried thyme; the salt, pepper and the cranberries. Boil to reduce it down and then set on a low simmer whilst you cook the steaks
Cooking the Steaks
- Use a large heavy-based frying pan. Put in onto a high heat and let the pan get properly hot. Add the sunflower oil and the butter
- Add the steaks, cook for 2 mins on either side for rare; 3 mins for medium-rare. Remove from pan an put into a warm oven to rest
- Turn off the heat, and the diced shallot and fry the shallot for a couple of minutes. Pour the sauce into the pan. Mix and then serve