Cooking time: 20mins
Prep time: 5mins
For the steak:
2 medium size venison steaks
2 tsp olive oil plus more for frying
2 tsp Cole & Mason steak marinade blend
200g new potatoes
Salt & pepper to taste
1 tbsp fresh parsley, finely chopped
1 tbsp butter
Tenderstem broccoli to serve
For the sauce:
200ml red wine
1tbsp redcurrant jelly
1 tbsp balsamic vinegar reduction
Place the steaks in a bowl, drizzle with 2tsp olive oil and sprinkle with the Cole & Mason Steak Marinade blend. Gently rub the marinade into the steaks to ensure they are evenly coated. Cover with cling film and place in the fridge for at least 10 minutes to let the meat absorb the marinade flavours.
Boil new potatoes until soft (around 12-15mins). Drain the water & season with salt & pepper. Add the butter and parsley and mix well to ensure the potatoes are well coated in butter. Set aside and keep warm.
Heat the olive oil in a pan over high heat. Fry the venison steak for 2 minutes on each side for medium rare. Remove from the pan, cover with foil and leave to rest. Deglaze the pan by adding the red wine, red currant jelly & balsamic vinegar reduction into the pan and whisking until smooth. Let simmer over a medium heat until the volume has reduced by half. Serve the steak with buttered parsley potatoes, tenderstem broccoli and red wine & redcurrant jus.