Entree: United Kingdom – Cornwall & West Country – Exmoor Venison (Seared venison steaks from Exmoor served with a cider-red wine pan sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Additional 8 min

Total 1 hr 30 min

Ingredients

- 4 venison loin steaks, approx. 6 oz (170 g) each
- 1 tsp (5 g) sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or rapeseed oil
- 2 tbsp (28 g) unsalted butter
- 2 shallots, finely chopped, approx. 2 oz (60 g)
- 2 cloves garlic, crushed
- 2 sprigs fresh thyme
- 1/2 cup (120 ml) dry West Country cider
- 1/2 cup (120 ml) red wine
- 1 cup (240 ml) beef or game stock
- 1 tsp (2 g) crushed juniper berries
- 2 tbsp (30 ml) cold butter, cubed, for finishing the sauce
- 1 lb (450 g) new potatoes, halved if large
- 1/2 lb (225 g) mixed root vegetables (carrots, parsnips), peeled and cut into even pieces

Instructions

1. Step 1: Season the venison steaks with 1 tsp (5 g) sea salt and 1/2 tsp (1 g) black pepper and set aside at room temperature for 20 minutes while you preheat the oven to 400°F (200°C).
2. Step 2: Toss the potatoes and root vegetables with 1 tbsp (15 ml) oil and a little salt, spread on a baking tray and roast in the oven for 25–30 minutes until tender and caramelized.
3. Step 3: Heat 2 tbsp (30 ml) oil in a heavy skillet over high heat until shimmering; add the steaks and sear 2–3 minutes per side for medium-rare (adjust time for thickness), adding 2 tbsp (28 g) butter and spooning over once; transfer steaks to a warm plate to rest 6–8 minutes.
4. Step 4: Reduce heat to medium, add the chopped shallots and crushed garlic to the pan, sauté 2–3 minutes until softened, then add 1/2 cup (120 ml) cider to deglaze, scraping up browned bits.
5. Step 5: Add 1/2 cup (120 ml) red wine, 1 cup (240 ml) beef or game stock, 1 tsp (2 g) crushed juniper berries and 2 sprigs thyme; simmer and reduce by about half until slightly syrupy, about 6–8 minutes.
6. Step 6: Strain the sauce into the pan if you prefer a smooth jus, then whisk in 2 tbsp (30 ml) cold cubed butter off the heat to finish and adjust seasoning.
7. Step 7: Slice the rested venison or serve whole with roasted potatoes and root vegetables, spooning the cider-red wine sauce over the meat.