Ingredients with Measurements:
- 4 venison steaks (6 oz each)
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 1 cup red currant jelly
- 1/4 cup red wine vinegar
- 1/4 cup chicken broth
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Special equipment needed:
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Season venison steaks with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add venison steaks and cook for 2-3 minutes on each side until browned.
5. Transfer steaks to a baking dish and bake for 10-15 minutes or until the internal temperature reaches 135°F for medium-rare.
6. In the same skillet, sauté shallot until softened.
7. Add red currant jelly, red wine vinegar, chicken broth, cinnamon, cloves, and nutmeg.
8. Cook over medium heat until the jelly is melted and the sauce is heated through.
9. Serve the venison steaks with the red currant sauce.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 375°F
Internal temperature of venison: 135°F for medium-rare
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 16g
Carbohydrates per serving: 34g
Protein per serving: 30g
Substitutions for ingredients:
- Beef or lamb can be used instead of venison.
- Raspberry or blackberry jelly can be used instead of red currant jelly.
- Apple cider vinegar can be used instead of red wine vinegar.
- Beef broth can be used instead of chicken broth.
Variations:
- Add chopped fresh herbs like thyme or rosemary to the sauce.
- Serve the venison with roasted root vegetables or a side salad.
Tips and tricks:
- Let the venison rest for a few minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the venison is cooked to the desired temperature.
- Don't overcook the venison or it will become tough.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the venison and sauce in a skillet over low heat until heated through.
Presentation ideas:
Plate the venison steaks on a bed of mashed potatoes or polenta and drizzle the sauce over the top.
Garnishes:
Garnish with fresh herbs like parsley or chives.
Pairings:
Serve with a full-bodied red wine like Cabernet Sauvignon or Syrah.
Suggested side dishes:
Roasted root vegetables or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the venison is overcooked, it will be tough and dry.
Food safety advice:
- Use a meat thermometer to ensure the venison is cooked to a safe temperature.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Venison has been a popular meat for centuries, especially in Europe where it was hunted for food.
Flavor profiles:
The venison is rich and gamey, while the red currant sauce is sweet and tangy with warm spices.
Serving suggestions:
Serve with a side of roasted root vegetables or a side salad for a complete meal.
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