Pan-fried Venison w. Berry Jus, Swede Mash & Broccoli (8pp)

Serves 2

You will need:

200g Venison Steak (8pp)

1 tsp Olive Oil (1pp)

Meat Tenderiser 

For the Jus:

1 tbsp Balsamic (0pp)

1 x Knorr Beef Stock Pot (1pp)

1 x tbsp Rescurrant Jelly (2pp)

1 x tsp Garlic (0pp)

Mixed Berries, fresh or frozen (0pp)

For the Swede Mash:

150g Potatoes (3pp)

1 Swede (0pp)

&

Broccoli (0pp)

15pp in total divided by 2 = 8pp per portion

Peel the swede 

Cut the swede in cubes 

Start boiling the swede while you peel and cube the potato 

peel the potato and cut into cubes, put this with the swede and boil for a total for 25 minutes or until soft enough to mash.

10 minutes before the swede is ready, start preparing the venison 

tenderise the venison 

cut the steak in 2 

fry the steak in a non-stick pan 

once cooked through remove from heat, put onto a plate

and cover with foil

make the beef stock 

mix the stock pot with 150ml water

deglase the pan with the baslamic vinegar 

add the garlic & redcurrant jelly  

add the berries, keep stirring until the jelly has melted, add the berries. 

cook on high heat until the jus starts reducing

start preparing the broccoli 

take the swede mash off the heat  

mash the swede, i added butter buds at this stage  

serve the mash and brocolli 

top with the venison  

pour over the jus