5 fl oz (150 ml) red wine
2 tbsp port
6 juniper berries, crushed
2 tbsp vegetable oil
freshly ground black pepper
6 venison steaks
2 oz (50 g) butter
4 oz (125 g) fresh or frozen cranberries
5 fl oz (150 ml) half fat cream
2 tbsp port
6 juniper berries, crushed
2 tbsp vegetable oil
freshly ground black pepper
6 venison steaks
2 oz (50 g) butter
4 oz (125 g) fresh or frozen cranberries
5 fl oz (150 ml) half fat cream
method
1. Mix together wine, port, juniper berries and oil for the marinade. Season with black pepper.
2. Pour over the venison cover and leave overnight in the fridge' Remove and pat dry. Reserve the marinade.
3. Melt the butter in a large frying pan until foaming and quickly seal the steaks until browned on both sides Lower the heat slightly and cook for 3 minutes each side. Remove and keep warm.
4. Add the marinade and cranberries the pan and simmer rapidly until the cranberries have softened. Sieve.
5. Return to the pan. Season, add the cream and heat gently without boiling. Serve with the steaks.
2. Pour over the venison cover and leave overnight in the fridge' Remove and pat dry. Reserve the marinade.
3. Melt the butter in a large frying pan until foaming and quickly seal the steaks until browned on both sides Lower the heat slightly and cook for 3 minutes each side. Remove and keep warm.
4. Add the marinade and cranberries the pan and simmer rapidly until the cranberries have softened. Sieve.
5. Return to the pan. Season, add the cream and heat gently without boiling. Serve with the steaks.
serving amount
serves 6
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