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Venison steaks with roasted parsnip rosti

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Venison steaks with roasted parsnip rosti
Venison steaks with roasted parsnip rosti
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Splashing out

Woman's Weekly recipe Low in fat but high in taste, this delicious main course is a healthier option for all the family. Learn how to cook venison steaks with th recipe

Ingredients

For the rosti:
  • 3 medium potatoes, peeled and grated
  • 3 parsnips, peeled and grated
  • Salt and freshly ground black pepper
  • 1 medium egg white

For the venison:

  • Sunflower oil, for greasing
  • 2 venison steaks, each about 125g (4oz)
  • 2 tablespoons port
  • 4 tablespoons redcurrant jelly
  • ½ vegetable stock cube
  • 4 sprigs of rosemary
  • 9cm (3½in) plain round cutter
  • Baking sheet lined with nonstick liner or baking parchment
  • Non-stick frying pan

Method

  1. Set the oven to Gas Mark 6 or 200°C.

To make the rosti:

  1. Tip the grated potato and parsnip into a bowl and add plenty of seasoning
  2. Add the egg white and mix well
  3. Divide the mixture into 4
  4. Place the round cutter on the lined baking sheet and press a quarter of the grated mixture into it, pressing the mixture down firmly. Then lift up the ring.
  5. Repeat to make 3 more rosti.
  6. Place the baking sheet with the rosti in the oven and bake them for about 45–55 minutes, or until they are a lightgolden colour and feel tender when pierced with a knife.

To cook the venison:

  1. Lightly grease the base of the frying pan with the oil, then place the pan over a high heat
  2. Cut each venison steak in half to give 4 pieces and season both sides of each piece with salt and pepper
  3. Place the venison in the pan and cook it for 1-2 minutes on each side, until lightly browned
  4. Then reduce the heat under the pan and add the port, redcurrant jelly, stock cube and 150ml (¼ pint) water
  5. Bring to the boil, and then reduce the heat and simmer the contents of the pan for about 10 minutes.

To serve:

  1. Place the rosti on a plate and top each with a piece of venison and a sprig of rosemary
  2. Transfer the sauce into a small jug to pour over, and serve immediately.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 258(kcal)
  • Fat 7.0g
  • Saturates 2.0g

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.

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