Eversfield Venison steaks in cranberry
Ingredients:
- 2. Eversfield Venison steaks
- 1 tablespoon groundnut oil
- 2 level tsps. crushed peppercorns
- 2 med shallotts
- 2 rounded tablespoons cranberry sauce
- zest and juice of 1/2 orange 1/2 lemon
- 1 rounded teasp freshly grated root ginger about 1 inch
- 1 level teasp. mustard powder
- 3 tablespoons port.
- Take off the outer zest of half and orange and half a lemon using a potatoe peeler then with a sharp knife shred into really fine strips about 1/2 long.
- Then place the cranberry sauce, ginger and mustard powder in a saucepan add the squeezed orange and lemon juice and place over a medium heat.
- Now bring it up to simmering point, whisking well to combine everything together, then as soon as it begins to simmer turn the heat off.
- Stir in the port and pour into a jug until needed.
- When you are ready heat oil in a medium sized heavy based frying pan, dry steaks with kitchen paper then press peppercorns on both sides of the steaks.
- When the oil is smoking hot drop steaks into the pan and cook for 5 mins on both sides for medium cooked steaks, 4 minutes for rare and 6 mins for well done,.
- Halfway through add shallots and move about the pan until they cook and brown on the edges
- 30 seconds before the end of cooking time pour in the sauce, not over but around the steaks, season with salt
- Serve the steaks with the sauce poured over and garnish with watercress.
- Serve with mini jacket potatoes and green salad.
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