Venison steaks in Marsala
Skill level: Bit of effort
Push the boat out with these venison steaks in Marsala. They’re so easy to cook and the Masala sauces adds a great flavour and moist texture to the steaks making them ooze with flavour. Serve on a bed of rice with some fresh greens and this dish would make the perfect Valentine’s dinner or weekend treat for a couple. You could try this recipe with beef steak instead and it should work just as well. Top with grated orange or lemon for a sweet and tangy burst of flavour and enjoy.
- 2 venison steaks, about 125g each
- 6 juniper berries, lightly crushed
- 3 tbsps Marsala (or sweet sherry)
- Beef Stock Pot or cube
- Grated zest and juice of 1 large orange
- A knob of butter
- Plus green veg and potatoes, to serve
Add freshly ground black pepper but no salt to the sauce, as there is salt in the concentrated stock.
- Heat the butter in a small frying pan until just bubbling. Add the venison steaks and fry gently for 3-5 mins on each side, depending on how thick they are.
- Take the steaks out of the pan and wrap them in foil to keep them warm.
- Add the juniper berries, Marsala, stock (no water) and orange juice to the pan. Bring to the boil, stirring, and simmer for a couple of mins, until the sauce has reduced.
- Put the steaks back in the pan, with the grated orange zest, for half a minute to warm them through.
- Serve the steaks and sauce with potatoes and greens.
Nutritional information per portion
- Calories 190(kcal)
- Fat 2.0g
- Saturates 1.0g
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.