Lean venison steak takes on a beautiful char from the griddle, while a fragrant garlic, juniper, and rosemary butter melts over the top. The rich, savoury meat pairs perfectly with a glossy cherry sauce that brings a wonderful burst of fruity sweetness to each bite.
Prep:less than 30 mins
Cook:10 to 30 mins
Serves:Serves 2
Dietary:Egg-free, Gluten-free, Nut-free
By Matt TebbuttFrom Saturday Kitchen Recipes
This recipe receives a Nutri-Score of C. While the venison itself is an incredibly lean and healthy protein, the addition of butter and the reduced alcohol-based cherry sauce increases the overall fat content and calorie density, bringing the score to a moderate level.
Ingredients
For the venison steak
- 30g/1oz unsalted butter, softened, plus extra for frying
- ½ garlic clove, finely chopped
- 1 juniper berry, smashed
- 1 rosemary sprig, leaves picked and finely chopped
- 250g/9oz venison haunch steak
- Sautéed or steamed rainbow chard, to serve
For the cherry sauce
- 200g/7oz cherries, pitted
- 100ml/3½fl oz red wine
- 50ml/2fl oz Madeira
- 50ml/2fl oz red port
- 100ml/3½fl oz chicken stock
- 50ml/2fl oz balsamic vinegar
- 50ml/2fl oz red wine vinegar
- 15g/½oz unsalted butter
Customise
- Swap venison for a lean beef fillet steak if you prefer a more readily available red meat.
- Replace fresh cherries with frozen dark cherries when they are out of season.
- Use blackberries or raspberries instead of cherries for a different fruity twist on the sauce.
- Swap rainbow chard for sautéed spinach or curly kale for a quick side dish.
Method
Prepare the Flavoured Butter (5 minutes, can be done ahead)
- Mix the softened butter in a small bowl with the finely chopped garlic, smashed juniper berry, and chopped rosemary leaves. Mash everything together thoroughly so the lovely aromatic flavours infuse right through the butter.
Grill the Venison (15 minutes, plus resting)
- Get a griddle pan smoking hot over a high heat. Add the venison haunch steak along with a little extra butter to prevent sticking.
- Chargrill the venison on all sides until it reaches a lovely medium rare stage, which should take about 6 to 8 minutes depending on the exact thickness of your steak.
- Remove the pan from the heat and immediately add your prepared garlic and juniper butter. Spoon the melting butter over the steak repeatedly to baste it in all those wonderful herbs.
- Leave the steak to rest peacefully on a warm plate for a full 15 minutes. This crucial step allows the meat fibres to relax and ensures all the delicious juices stay locked inside rather than running out when you carve it.
Make the Cherry Sauce (15 minutes, start while the steak rests)
- Pop the pitted cherries into a medium saucepan set over a medium heat. Pour in the red wine, Madeira, and red port.
- Crank up the heat and let the liquid bubble away vigorously until it reduces down to a lovely sticky syrup, which takes around 5 minutes.
- Pour in the chicken stock and continue to cook until the sauce reduces by half again, concentrating that rich, fruity flavour.
- Add the balsamic vinegar and red wine vinegar to taste, giving the sauce a pleasant tangy edge. Just before you are ready to serve, whisk in the final piece of butter to give the sauce a beautiful glossy finish.
Carve and Serve (5 minutes)
- Slice the rested venison steak neatly against the grain to guarantee maximum tenderness in every single bite.
- Arrange the sliced venison alongside your sautéed or steamed rainbow chard, and spoon over the warm, glossy cherry sauce to finish the dish beautifully.