Venison steaks with roasted parsnip rosti Recipe

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serves:

2

Skill:

medium

Cost:

splashing

Prep:

15 min

Cooking:

55 min

Nutrition per portion

RDA
Calories 258 kCal 13%
Fat 7g 10%
  -  Saturates 2g 10%

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.

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