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Pan-roasted Venison with Pickled Shallots family recipe

A delicious winter warmer that's perfect for Sunday lunch

Posted: 18 November 2013
by Fiona McKim

Pan-roasted Venison with Pickled Shallots


150g Garners Pickled Shallots, drained
15mls rapeseed oil
4 venison steaks
150g button mushrooms
A few sprigs of thyme
4tbsps redcurrant jelly
1 small glass red wine
Freshly milled black pepper and a light pinch of salt


Quickly pan-fry venison in oil for 6 minutes, depending on thickness, over a medium high heat, searing both sides but retaining tenderness within.

Season with pepper and allow to rest by wrapping in foil and keeping warm in a low oven. Add mushrooms to same pan and sauté, with a further drizzle of oil if necessary. Add pickled shallots and sauté for 2 more minutes. Add thyme and season.

Deglaze pan with jelly and wine. Bring to the boil to simmer all the juices and combine flavours. Taste and adjust seasoning. Serve venison on heated plates with sauce spooned over.


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