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.
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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.
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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.
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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.
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