Preparation time: 10 minutes
Cooking time: 10 minutes
2 knobs of butter
¼ small onion, finely chopped
steaks, if possible cut about 4cm thick
3 sprigs of thyme, leaves only
1 sprig rosemary, finely chopped
1 clove garlic, sliced
250ml red wine
2 tablespoons redcurrant jelly
1 tablespoon parsley, finely chopped
Place a frying pan over a high heat. Add a knob of butter and the onion and allow to brown. Pat dry the meat if necessary, then season all over. Add to the pan along with the thyme and rosemary. Cook the meat for six minutes, just three minutes a side (less if the meat is thinly cut or you like it very rare).
Remove the meat from the pan, leaving the onion behind, wrap in foil and leave to one side in a warm place.
Add the garlic to the pan and cook for one minute, then add the red wine and redcurrant jelly. Let the wine reduce by half and the jelly melt into the sauce.
Remove from the heat and add the last knob of butter, mix thoroughly. Taste and correct the seasoning if necessary. Strain the sauce through a sieve into a warmed jug and add the chopped parsley. Remove the venison from the foil and cut into 1cm slices, going against the grain of the meat – it should be pink and most inside. Serve straightaway with the red wine sauce.
The venison is best enjoyed with Brancott Estate Terrior Series Pinot Noir.
Created by Rebecca Seal for Brancott Estate Wines.