Well not quite;) I’ve been doing a cookery challenge to make Heston’s chilli. I was quite pleased with the end result, despite a little cheating along the way. But, I’ve got fed up with eating chilli so today I bought myself some venison and decided to try using Heston’s steak method on my venison strip loin steaks.
I also wanted to try using the bamix to make a potato and Jerusalem artichoke puree. And I had a few sprouts to use up. Just as well I only have the cats for company tonight!
Finally I’m experimenting with my photography and food styling!
So here is supper tonight
Venison Strip loin with rosemary and redcurrant sauce
Potato and Jerusalem artichoke puree
For one person –
A medium size potato and 2 Jerusalem artichokes.
1 portion of venison strip loin (about 100g) cut into two steaks
A teaspoon of fresh rosemary leaves
5 juniper berries
A teaspoon of black peppercorns
1 tablespoon of olive oil
A small wineglass of red wine or port
1 dessert spoon of redcurrant jelly
As many sprouts as you like(!)
A tablespoon of milk
About 20g of butter
Chop the rosemary finely and crush the peppercorns and juniper berries. Mix together to make a coating for the steaks. Coat the flat sides of the steaks and leave to sit till they are at room temperature
Peel the potato and the artichokes. You don’t actually need to peel either if you don’t mind a flecked puree
Put them in a pan of salted water, bring to the boil and simmer till soft.
If you have a steamer you can steam your sprouts over the top of this, putting them to steam after the potatoes and artichokes have cooked for about 10 minutes. If not, you could always cheat and use a microwave;)
Now, heat a skillet or heavy bottomed frying pan with a little olive oil.
When the oil starts to smoke add the venison steaks
Turn them every 10-15 seconds until they are cooked to your taste. I use the same thumb test method for testing venison steaks that I use for beef and it seems to work. The Heston steak method did result in a perfect rare venison steak with a nicely caramelised crust, so I think it is a good method to use
Put the steaks in a tin foil tent in a warm oven along with your dinner plate and leave to rest while you make the sauce and puree
Deglaze the pan with the port or red wine.
Reduce down by about half
Stir in the redcurrant jelly and keep stirring till it dissolves into the wine and meat juices.
Test and season the sauce with salt and pepper.
Warm the milk and butter (I do this in a microwave for 30 seconds) and add to the potatoes and artichokes.
Blitz with a wand, or if you prefer more texture a potato masher
Put a tablespoon of sauce on a plate
Lay the steaks on top of the sauce
Serve the vegetables and add more sauce over the steaks if you like.