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Venison steaks and chicory with a balsamic glaze
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1 x pack Venison Steaks (approx 300g)
3 tbsp Belazu Balsamic Vinegar
150ml red wine
2 medium heads (approx 250g) chicory, trimmed and halved lengthways
2 tbsp olive oil
2 tsp fresh thyme, roughly chopped, plus extra to garnish
1. Place the venison steaks in a large bowl and pour over 1 tbsp each of the balsamic vinegar and red wine. Allow to marinate in the fridge for 1 hour.
2. Brush the chicory with 1 tbsp of the oil and cook on a hot griddle for 2 minutes on each side until softened.
3. Heat the remaining oil in a large frying pan and fry the venison for 12-14 minutes for medium, turning occasionally. Remove, set aside and cover to keep warm.
4. Add the thyme, remaining vinegar and wine to the pan and heat until the glaze is reduced by half.
5. Place 2 chicory halves on each plate. Slice the venison and arrange on top. Drizzle over the balsamic glaze and garnish with more thyme. Serve with a green salad and crushed new potatoes.
Venison is full of flavour and a lean and healthy alternative to other red meat. Be inspired with more venison recipes at waitrose.com/recipes.
These flavours deserve a red that’s elegant and intense with pure flavours and a savoury edge:Vinchio-Vaglio I Tre Vescovi 2008 Barbera d’Asti Superiore, Piedmont Italy.
Typical values per serving:
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in July 2011.