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 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.
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