Grilled Venison Steaks with Red Onion, Grape and Raisin Confit

Venison steaks are very lean and tender and, so, perfect for a low-fat supper dish. A confit to serve with them is, I think, far nicer than a sauce containing lots of cream and butter. Having made the confit once, you might want to serve it again with other meats, such as lean gammon steaks or low-fat, very meaty sausages.

Serves 4

This recipe is taken from How to Cook Book Three.

Grilled Venison Steaks with Red Onion, Grape and Raisin Confit
 4 venison steaks (each weighing about 5 oz/150 g)
 2 teaspoons groundnut or other flavourless oil
 a few salad leaves, to garnish
For the confit:
 1 medium red onion, chopped but not too small
 6 oz (175 g) black grapes, halved and deseeded (no need to peel)
 3 oz (75 g) raisins
 10 fl oz (275 ml) red wine
 2 fl oz (55 ml) red wine vinegar
 1 teaspoon dark soft brown sugar


Begin by making the confit. You can make it at any time – even the day before.

What you do is put all the ingredients together in a medium-sized saucepan, bring everything up to a very gentle simmer, then let it cook as gently as possible, without the lid, for 45-60 minutes – you'll need to give it a gentle stir from time to time – until all the liquid has reduced to a lovely sticky glaze.

When you are ready to cook the steaks, season them with freshly milled black pepper. Then pre-heat the grill to its highest setting for about 10 minutes.

Brush the steaks lightly on both sides with the oil and grill them for about 4 minutes on each side if you like them medium-rare, otherwise for a little longer. Meanwhile, gently re-heat the confit.

Serve the venison on warmed plates with the confit and a crisp salad.

PER SERVING: 312 kcal, Fat: 4.1 g; Saturates: 1.5 g; Protein: 34.5 g; Carbohydrate: 24 g.

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