Venison steak with cranberry and port sauce

Venison Steak

with cranberry and port sauce

Cook time 20 minutes

Recipe

Ingredients

Serves 2

• 2 shallots • 2 tbsp Blodyn Aur rapeseed oil • 8 juniper berries • 1 orange • 100g fresh or frozen cranberries • 100ml port or red wine • 1 tbsp grated fresh ginger • 1 dsp redcurrant jelly • 2 venison steaks • 15g Welsh butter

Method

To Start

Make the sauce by finely chopping the shallots then heating one tablespoon of oil in a small pan over a medium heat, add the shallots and cook for around 6 minutes until softened. Zest the rind of the orange and squeeze the juice and add both to the shallots along with the juniper berries, cranberries, ginger and port and cook for around 5 minutes until the cranberries begin to pop. Reduce the heat and add the redcurrant jelly then taste and season with salt and pepper and cook for a further 5 minutes. Set aside while you cook the steaks. Simply

Season the steaks with salt and pepper and heat a frying pan over medium to hot heat. Then add the rest of the oil and butter and once melted cook the steaks for 3 minutes on both sides for medium. Pour off any excess fat and add the sauce to the pan and reheat for a few minutes.

To serve

Serve the steak sliced if you wish, accompanied by the sauce and mustard mashed potato and steamed broccoli or cavolo nero.

Penally Abbey | Hotel

South Wales Tenby

Penally Abbey is the home of Rhosyn restaurant where candlelit tables will await you in the evenings. The hotel has twelve bedrooms and there are acres of woodlands and gardens. Penally is located just outside Tenby and a 10 minute walk will see you on the Pembrokeshire coastal path.

Rhosyn features dishes based around local ingredients and the menu is always changing to work alongside fantastic local Pembrokeshire produce. Highlights include fresh fish from Tenby Harbour, game in season and hand-picked strawberries from the farm down the road.

penally-abbey.com

Penally Nr Tenby Pembrokeshire SA70 7PY T: 01834 843033 E: info@penally-abbey.com

Peterstone Court | Hotel

South Wales Brecon

Nestled in the glorious Brecon Beacons, Peterstone Court is a Grade II listed hotel with amazing views. The restaurant, which is open to non-residents, is the heart and soul of the lovely old house and features the best of Welsh produce, including game in season.

The owners are adamant you’ll enjoy your visit: “Banish all thoughts of elaborate, uncomfortable dining from your mind – here, you can enjoy carefully created dishes (that don’t compromise on flavour) in a relaxed, informal and friendly atmosphere.” Llanhamlach Brecon, Powys LD3 7YB T: 01874 665387 E: enquiries@peterstone-court. com

Porth Tocyn | Hotel

North Wales Abersoch

Porth Tocyn is a traditional and timeless family run hotel. Situated overlooking the western edges of Cardigan Bay the hotel is in a stunning coastal location. The kitchen is run by Kelly & Louise Fletcher-Brewer who have a love of seasonal Welsh produce including game in season.

The restaurant has a favoured terrace much loved in the summer with guests able to enjoy the view back towards Snowdonia in the distance. This part of North West Wales is delightful and unappreciated but a visit to Porth Tocyn will rectify that. Bwlchtocyn Abersoch Gwynedd LL53 7BU T: 01758 713303 E: bookings@porthtocynhotel. co.uk

porthtocynhotel.co.uk

Purple Poppadom | Restaurant

South Wales Cardiff

Run by chef Anand George, The Purple Poppadom is a hugely popular Indian restaurant in Cardiff. The chef comes from the Kerala region of Southern India and is proud to recreate the classic dishes of his land with a Welsh twist. His scores of followers attest to his achievements.

185a Cowbridge Road East Cardiff CF11 9AJ T: 029 2022 0026 E: info@purplepoppadom.com

The aim of the restaurant, which opened in 2007, is simple: To bring you real Indian dishes with a rainbow of colours, spices, and flavours and make this magic accessible to all.

“We love combining traditional heritage dishes from the cities and villages all over India, with quality ingredients and a modern twist all of our own. “It’s important to remember that India has a rich heritage of cooking game so you are in safe hands.”

Anand George

Chef Patron