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Bramble-glazed venison with roasted veg

Bramble-glazed venison with roasted veg

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Lean and tasty, venison steaks are quick to cook - and make an impressive dinner for two.

Serves: 2
Skill level: Easy peasy

Ingredients

Serve the vegetables boiled, if you prefer.

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2 medium-sized new potatoes, cut into wedges
2 carrots, peeled and quartered, lengthways
1-2 small parsnips, peeled and quartered lengthways
1tbsp olive oil
Salt and ground black pepper
2 venison steaks, about 135g (4½oz) each
Knob of butter
Dash of olive oil
2 sprigs of fresh thyme

For the glaze:

4 tbsp Marsala (or red wine or sherry)
2 tbsp blackberry conserve or jelly, or redcurrant jelly
½ tbsp balsamic vinegar
Dash of Worcestershire sauce
6-10 fresh blackberries

Method

Set the oven to gas mark 6/200°C. Put a roasting tin in the oven to heat up. Parboil the potatoes, carrots and parsnips for 5 minutes, drain well and dry in the pan. Put the oil in the hot roasting tin, toss in the vegetables and roast for about 30 minutes, turning them a couple of times.
Season the venison steaks. Heat a frying pan, add the butter, oil and thyme sprigs, then the steaks and cook for about 4 minutes on each side.
Meanwhile, mix all the glaze ingredients except the blackberries. Take the venison out of the pan and put on hot plates with the roast veg. Scrape the leaves off the thyme sprigs, so that they stay in the pan, and discard the stalks.
Add the glaze to the pan, stir well and simmer until it thickens. Add the blackberries and heat them through. Spoon the glaze on top of the steaks.

By:: Kate Moseley. Photos: David Jordan. Props stylist: Sue Radcliffe

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Nutritional information per portion

Calories 550(kcal)
Fat 16.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.