Venison with Mulled Wine

Dec 9th, 2010 @ 06:03 am › admin
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I first had venison in mulled wine in a restaurant a couple of months ago. The taste began to haunt me and I searched for the recipe. After trying a few, I landed on this one, which I have modified to my own taste. It’s ideal for winter, and is almost guilt free.

Ingredients

300 ml decent red wine
1 tbsp balsamic vinegar
dashes of Worcestershire sauce
3 cloves garlic, crushed
2 tsp demerara sugar
2-3 cloves
1 cinnamon stick
pinch of ground allspice
black pepper
6 venison steaks
18 shallots, peeled
2 tbsp olive oil
150 ml vegetable stock
1 tbsp cornflour

Instructions

Mix together the red wine, balsamic vinegar, Worcestershire sauce, crushed garlic, demerara sugar, cloves, cinnamon, allspice, salt and freshly ground pepper in a large bowl.
Add the venison steaks, coating them well with the marinade.
Cover and chill in the fridge overnight.
Preheat the oven to 190°C/gas 5.
Put the shallots in a roasting tray with the olive oil. Roast for 30 minutes until tender and brown.
Strain the venison marinade into a saucepan. Add the vegetable stock, Bring to the boil and cook briskly until reduced by half. Add the cornflour with 1 tbsp cold water. Stir into the reduced marinade and cook, stirring regularly, until thickened.
Preheat a griddle pan until very hot. Cook the venison steaks on the griddle, allowing 4-5 minutes for each side.
Serve with the roast shallots and with the marinade sauce poured all over.

Cooking time (duration): 50

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: English

My rating: 4 stars: ★★★★☆ 1 review(s)