Tender venison steaks paired with a rich and tangy sloe berry and port sauce create a perfect balance of flavors. Ideal for an autumn feast or a special occasion, this dish brings elegance to your dinner table.
Venison Steaks with Sloe Berry and Port Sauce
Tender venison steaks paired with a rich and tangy sloe berry and port sauce create a perfect balance of flavors. Ideal for an autumn feast or a special occasion, this dish brings elegance to your dinner table.
Equipment
- Frying pan
- Saucepan
- Measuring spoons
- Sharp knife
- chopping board,
- Tongs
Ingredients
- 4 venison steaks
- 2 tbsp olive oil
- 1 small shallot finely chopped
- 150 ml port
- 100 g sloe berries fresh or frozen
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large frying pan over medium-high heat.
- Season the venison steaks with salt and pepper.
- Cook the venison steaks for 3-4 minutes per side for medium-rare, or longer if preferred.
- Remove from the pan and set aside to rest.
- In the same pan, add the chopped shallot and cook for 2-3 minutes until softened.
- Add the port, sloe berries, brown sugar, and balsamic vinegar to the pan.
- Bring to a simmer and cook for 5-7 minutes, or until the sauce has reduced and thickened.
- Stir in the fresh thyme leaves and season the sauce with salt and pepper to taste.
- Serve the venison steaks with the sloe berry and port sauce spooned over the top.
Notities / Tips / Wijnadvies
Serving Tip:
Serve with mashed potatoes or roasted root vegetables to complete the dish.
Wine Advice:
Pair with a robust red wine such as a Cabernet Sauvignon or a rich Merlot to complement the earthy venison and the depth of the port sauce.
Voedingswaarden
Calories: 280 kcal | Carbohydrates: 16 g | Protein: 33 g | Fat: 12 g | Sugar: 13 g