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    Venison with thyme and redcurrant sauce

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    Venison with thyme and redcurrant sauce

    Once seen as a luxury, British venison is proving itself an affordable, versatile and delicious alternative to lamb and beef. With its subtle, gamey flavour, it’s no wonder this low-fat meat is now a dinner-table favourite

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • 1½ tbsp olive oil
    • 4 x 150g venison steaks
    • 2 shallots, finely chopped
    • 200ml red wine
    • ½ orange, pared zest
    • 1½ tbsp essential Waitrose redcurrant jelly
    • 1 tbsp thyme leaves


    1. Heat 1 tbsp olive oil in a large frying pan over a high heat. Season the steaks and cook for 2-3 minutes each side for medium to medium-rare meat; set aside to rest.
    2. Return the pan to a low heat, add the remaining ½ tbsp oil and the shallots; cook for 2-3 minutes until soft. Add the wine and zest, bubbling for 2-3 minutes until the liquid has reduced by half.
    3. Discard the orange zest, add the redcurrant jelly and stir until melted, then add the thyme and any juices from the steaks. Serve the venison with the redcurrant sauce spooned over.

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