Venison Steak with Mash and Redcurrant Sauce

Long marinating and quick cooking ensure succulence and flavour in Mike Robinson's recipe for venison steaks with a robust redcurrant sauce
By Mike Robinson
Venison Steak with Mash and Redcurrant Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes plus 48 hrs marinating
  • Effort: easy


  • 2x200 g venison steaks
  • 4 tsp olive oil
  • 4 sprigs rosemary
  • 4 cloves garlic, crushed

For the sauce

  • 100 g butter
  • 2 chopped shallots
  • 160 ml red wine
  • 1 tbsp flour
  • 2 tsp redcurrant sauce
  • freshly ground salt and black pepper
  • buttery mashed potato, to serve


1. Lay the steaks in a non-reactive dish. Cover the venison with olive oil, rosemary and garlic and leave to marinate for 48 hours.

2. Heat a non-stick frying pan and fry the steaks for 2 minutes on each side. Remove from the pan and leave to rest for 2-3 minutes.

3. Add half of the butter to the pan and fry the shallots for 1 minute.

4. Add the red wine and Madeira. Season with salt and freshly ground black pepper and cook for 2 minutes, until slightly reduced.

5. Mix the remaining butter with the flour; whisk into the sauce.

6. Add the redcurrant jelly and cook for 2-3 minutes, until thickened. Slice the venison steaks and serve with the sauce and some buttery mashed potatoes.

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