Lean and tasty, venison steaks are quick to cook – and make an impressive dinner for two.
- 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
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.
Serve the vegetables boiled, if you prefer.