Thursday, 11 December 2014
Venison Steak with Red Wine and Juniper Sauce.
Add thyme, 3/4 crushed juniper berries, a squeeze of lemon juice and marinade.
Bring the steak up to room temperature
Heat a little oil in a oven proof frying and cook the steak on one side for 3-4 mins (this depends on the thickness of the steak and how you like it cooked) turn and place the pan in a pre-heated oven at 180 degrees.
Remove the steak from the oven and rest under foil in a warm place.
Return the pan to the hob and deglaze with a small glass of red wine.
Add a knob of butter and the thyme and juniper from the marinade.
Reduce to a sauce and sieve over the rested steak.