Venison is a meat we associate with England’s rich historical past – Henry VIII and all that!
And it’s true that in days gone by it very much graced the feasting table of the privileged in society. These days, venison is a staple on the local meat counter. Most of the venison produced in the UK is from deer that roam freely rather than being intensely farmed, producing superior meat. Try this tasty recipe from Dean Jeffers, head chef at the High Field, Edgbaston which contrasts the ‘gamey’ flavour of the venison with the sweetness of blackberries. Add roasted potatoes if you want a more filling main course.
VENISON STEAKS (with braised shallot, baby carrots and a blackberry jus)
Ingredients (for two):
- 2 venison steaks around 200g each, or 4 venison medallions
- 80g fresh blackberries
- 6 baby carrots
- 2 large banana shallots
- 2 tsp of balsamic vinegar
- 200ml beef stock (shop bought stock cube is fine)
- 1 tsp redcurrant jelly
- 2 cloves of garlic crushed
- 10g thyme
- A little vegetable oil for frying
Peel the baby carrots then blanch in boiling water for 60 seconds, remove and place in a bowl of iced water and set aside. Peel the shallots and place in an oven proof dish with the thyme, crushed garlic, balsamic vinegar and hot beef stock. Cover with foil and place in the oven at 180°C (fan 160°)/ 350°F/gas mark 4 for 20 to 25 minutes until the shallots are tender enough to push a knife through them. Once cooked remove the shallots and reserve the remaining stock. Heat a teaspoon of vegetable oil in a frying pan and seal the venison steaks for 30 seconds each side, add the beef stock and turn the heat down on the stove, simmer for 4 to 5 minutes. Add the redcurrant jelly and allow it to dissolve, then add the shallots and carrots and simmer for another minute before adding the blackberries. Give them 30 seconds in the pan then serve.