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.
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from How to Cook Book Three.
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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Make this one-pot classic ahead and freeze it for Christmas...the slow braising adds masses of depth and flavour for a real winter warmer.
Pot-roasting venison is a lovely way of preparing this wonderful low-fat meat. This makes a great supper dish for a winter day, served with plenty of mashed potato and green veg.
Venison, porter, port and pickled walnuts...there's something decidedly Dickensian-sounding about the main ingredients in this luscious stew. Marinating the meat the night before, then slow braising maximises flavour.
This is dark, rich and luscious and needs lots of fluffy mashed potato to absorb all the exquisite sauce. It's perfect, too, for entertaining as it braises slowly in the oven so you can forget all about it until your guests arrive.
Venison sausages are special enough to serve at a dinner party especially when braised with herbs, mushrooms and red wine, then served with plenty of creamy mash.
This has a real special occasion feel to it, which is why it would be ideal for Valentine's Day: the sauce is made with cranberries instead of the more usual redcurrants, which gives an appealing texture and tartness.
Most Popular recipes
Win a Delia Online 'Little Gem' Frying Pan from Art of Living
Win a set of Stellar Taiku Knives worth £280!
Meat Free Monday
The mixture of fruits became viscous but very thick and stiff
01 Mar 2015 00:35
Autumn is almost here!!!
27 Feb 2015 22:14
|Food and travel||
02 Jan 2015 21:21
03 Feb 2015 14:37
|Can Anyone Help?||
Cake release spray
01 Mar 2015 01:22
Reading at the moment
27 Feb 2015 17:51
01 Mar 2015 01:30
12 Feb 2015 15:34