Venison with Cranberry Sauce
|Cranberries||3 Ounce (75 Gram, Fresh Or Frozen)|
|Grated ginger||1 Teaspoon (5 Milliliter)|
|Dijon mustard||1 Teaspoon (5 Milliliter)|
|Red currant jelly||60 Milliliter (4 Tablespoon)|
|Ruby port||1⁄4 Pint (150 Milliliter Or 2/3 Cup)|
|Sunflower oil||2 Teaspoon (10 Milliliter)|
|Venison steaks||3 1⁄2 Ounce (360 Gram)|
|Shallots||2 , finely chopped|
|Mashed potato||1 Cup (16 tbs)|
1. Pare the rind from half the orange and half the lemon using a vegetable peeler, then cut into very fine strips.
2. Blanch the strips in a small pan of boiling water for about 5 minutes until tender. Drain the strips and refresh under cold water.
3. Squeeze the juice from the orange and lemon, then pour into a small pan. Add the cranberries, ginger, thyme sprig, mustard, redcurrant jelly and port. Cook over a low heat until the jelly melts.
4. Bring the sauce to the boil, stirring occasionally, then cover the pan and reduce the heat. Cook gently for about 15 minutes, until the cranberries are just tender.
5. Heat the oil in a heavy-based frying pan, add the venison steaks and cook over a high heat for 2-3 minutes.
6. Turn over the steaks and add the shallots to the pan. Cook the steaks on the other side for 2-3 minutes, depending on whether you like rare or medium-cooked meat.
7. Just before the end of cooking, pour in the sauce and add the strips of orange and lemon rind.
8. Leave the sauce to bubble for a few seconds to thicken slightly, then remove the thyme sprig and adjust the seasoning to taste.
9. Transfer the venison steaks to warmed plates and spoon over the sauce. Garnish with thyme sprigs and serve accompanied by mashed potato and broccoli.