Pan roasted venison with pickled shallots

Pan roasted venison with pickled shallots


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About this recipe: Pickled onions fine dining style! Venison steaks are pan-roasted and complemented with the flavours of pickled shallots, mushrooms, thyme and redcurrant jelly.

Serves: 4 

  • 150g Garners Pickled Shallots, drained
  • 15mls rapeseed oil
  • 4 venison steaks
  • 150g button mushrooms
  • a few sprigs of thyme
  • 4tsps redcurrant jelly
  • 1 small glass red wine
  • freshly milled black pepper and a light pinch of salt

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Quickly pan-fry venison in oil for 6 minutes, depending on thickness, over a medium high heat, searing both sides but retaining tenderness within. Season with pepper. Allow to rest by wrapping in foil and keeping warm in a low oven.
  2. Add mushrooms to same pan and sauté - with a further drizzle of oil if necessary. Add pickled shallots and sauté for a couple more minutes. Add thyme and season.
  3. Deglaze pan with jelly and wine. Bring to boil to simmer all the juices and combine flavours. Taste and adjust seasoning.
  4. Serve venison on heated plates with sauce spooned over.


The venison is delicious served alongside creamy mashed potatoes with a sprinkling of chives.

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