See Also: Venison with Red Wine Sauce and Roast Vegetables(recipes)
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Peppered loin of venison with red wine sauce(recipes)
Griddled venison steak with a red wine, chocolate and chilli sauce(recipes)
Evander Preston' s roast saddle of venison with blackjack sauce(recipes)
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Venison and Red Wine Burgers on Potato Cake with Red Onion Marmalade, Fried Egg and Shredded Apple(recipes)
Roast saddle of venison with a ragout of broad beans, peas, and smoked bacon(recipes)
Venison with cherry sauce(recipes)
Yankee Pot Roast and Vegetables(recipes)

Venison with Red Wine Sauce and Roast Vegetables (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the roast vegetables2 tbsp olive oil1 medium potato, cut into wedges2 carrots, peeled and cut into large slices1 clove garlic, peeledfew fresh thyme sprigsFor the venison1 tbsp olive oil 2 venison steaks (approximately 150g/5oz each)saltfreshly ground black pepper For the red wine sauce30g/1oz unsalted butter ½ glass red wine1 lemon, juice only1 tbsp soy sauce 2 tbsp honey 1 beef stock cube, crumbled



Method



1. Pre-heat the oven to 220C/425F/Gas 7.2. Heat the oil in a char-grill pan and fry the potato and carrots for 5-6 minutes.3. Add the thyme sprigs and garlic clove to the pan.4. Transfer the pan to the oven and continue to cook for 15-20 minutes or until the vegetables are soft.5. Season the venison steaks with salt and pepper.6. Gently heat the oil in a frying pan and cook the venison for 3-4 minutes either side.7. Remove from the heat and allow to rest for a few minutes.8. To make the red wine sauce, gently melt the butter in a medium saucepan.9. Add the wine, lemon juice, soy sauce, honey and beef stock and cook for 5-6 minutes.10. Remove the roast vegetables from the oven and transfer to serving plates.11. Slice the venison steaks and serve with the vegetables.12. Pour the red wine sauce over and serve immediately.