Apple flapjack crumble
Sweetening the apples with apricot jam and orange juice makes it twice as fruity and adding a little syrup to the oaty crumble makes great little chewy clusters
Venison steak with Port sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 750g small potatoeshalved or quartered if some are large
- 2 tbsp olive oil
- 4 venisonsteaks
- 1 tbsp cracked black pepper
- chopped parsleyto serve (optional)
For the sauce
- zest 1 orangeremoved in strips, plus its juice
- 6 tbsp redcurrant jelly
- 4 tbsp port
- 1 cinnamon stick
Nutrition: per serving
- kcal460
- fat14g
- saturates2g
- carbs48g
- sugars20g
- fibre2g
- protein37g
- salt0.27glow
Method
step 1
Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. Keep warm.
step 2
Steam or simmer the potatoes until just tender, about 8 mins, then drain well and add a few drops of oil.
step 3
Lay the venison on a board. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 min, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.
