About this recipe:Venison has a deep, rich flavour, and steaks taken from the loin are very tender. Here they are cooked with pears and cranberries. A root vegetable rösti is the most delicious accompaniment.
4 venison steaks, about 140 g (5 oz) each
coarsely ground black pepper
1 tbsp extra virgin olive oil
2 shallots, finely chopped
1 garlic clove, crushed
3 tbsp port
120 ml (4 fl oz) beef stock, preferably home-made
200 g (7 oz) fresh or frozen cranberries
2 ripe but firm medium-sized pears, such as Conference or Comice
1 tbsp light muscovado sugar, or to taste
1 small celeriac, about 350 g (11½ oz)
2 medium-sized sweet potatoes, about 400 g (14 oz) in total
2 potatoes, about 400 g (14 oz) in total
1 small swede, about 400 g (14 oz)
40 g (1½ oz) unsalted butter
salt and pepper
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
First make the rösti. Preheat the oven to 200°C (400°F, gas mark 6). Peel the celeriac, sweet potatoes, potatoes and swede and coarsely grate them, then squeeze out excess liquid. Place them in a large bowl, season with salt and pepper to taste and mix well.
Put half of the butter into a large ovenproof frying pan, or a round or oval baking dish or tin about 25 cm (10 in) across. Heat in the oven for 3–4 minutes or until the butter is foaming, then remove and add the grated vegetables. Press them down to make an even, compact cake. Dot with the remaining butter, then cover with foil. Bake for 15 minutes. Remove the foil and bake for 20–25 more minutes or until the top is lightly browned.
While the rösti is in the oven, pat the steaks dry, then season with coarsely ground black pepper. Heat the oil in a non-stick frying pan, add the steaks and fry over a moderately high heat for 3–4 minutes on each side. They will still be slightly rare in the centre. Lift out and keep warm.
Add the shallots and garlic to the pan and fry, stirring, for 1 minute. Add the port and boil, stirring well to deglaze the pan. Stir in the stock and cranberries and cook over a moderate heat for about 5 minutes or until the berries split and soften.
Meanwhile, peel and quarter the pears and remove the cores. Add to the pan and heat gently for 2–3 minutes. Add the sugar and season to taste.
Tip any meat juices that have collected around the steaks into the sauce and stir gently to mix. Turn out the rösti and cut it into wedges like a cake. Serve the rösti, steaks and pears on warmed individual plates, with the sauce spooned over and around.
Use lean boneless lamb leg steaks instead of the venison steaks and cook them in the same way. Redcurrants are the traditional accompaniment for lamb, so replace the cranberries with 200 g (7 oz) fresh or frozen redcurrants. Use red wine rather than port and lamb stock instead of beef stock. In step 5 add 1 tsp finely chopped fresh rosemary and 1 tsp redcurrant jelly to the sauce with the seasoning (omit the sugar). Stir until thoroughly combined and the jelly has melted.
Sweet potatoes are an excellent source of beta-carotene. They also provide good amounts of vitamin C and potassium, and contain more vitamin E than any other vegetable. * Cranberries are rich in vitamin C, which boosts the immune system, and they are renowned for helping to control urinary tract infections such as cystitis. Research suggests that they can help to protect against infections of the kidney and prostate as well as preventing kidney stones.
Each serving provides
A, B1, B6, B12, C, E, folate, iron, zinc * B2, selenium