Venison steaks with roasted parsnip rosti recipe

Click to rate
(36 ratings)
Sending your rating
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%
  • We earn a commission for products purchased through some links in this article.
  • 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.
    Click to rate
    (36 ratings)
    Sending your rating