Venison steaks SERVES 4 INGREDIENTS:
4 venison steaks (each weighing 300ml/1/2 pt beef stock around 150g/5oz) 4 tablespoons port Salt and pepper 11/2 tablespoons redcurrant jelly 1 tablespoon olive oil 75g/3oz redcurrants (stalks removed) 2 shallots (finely chopped) Season the steaks well with salt and pepper. Heat the oil in a non-stick frying pan and fry the steaks over a moderate heat for 3 to 5 minutes on each side, turning once. Remove the steaks from the pan and set them aside in a warm place. . Lower the heat, add the shallots to the pan and cook gently until softened and browned. Add the stock, port and redcurrant jelly. Stir well, increase the heat and bring to the boil, then simmer until the sauce has reduced by almost half. . Add the redcurrants and simmer until the sauce is syrupy. . Spoon the sauce over the steaks and serve immediately. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
