This pan fried venison steak with redcurrant sauce is really quick and easy to make.
Perfect for entertaining, or just to treat yourself, it's ready in less than 20 minutes too.
Serve with your favourite vegetables and you have a restaurant quality dinner at home without the hefty price tag!
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❤️ Why you will love this recipe
- Ready in 20 minutes.
- Really easy to cook.
- Perfect for entertaining or a treat at home.
Venison is a favourite meat in my household, whether it's a roasting joint, a hearty stew or a steak like this.
While most recipes need a lot of cooking, this version uses steaks from the haunch of the venison, which is a cut from the top of the hind leg.
It's lean and tender and doesn't require slow cooking, so it's perfect when you fancy a change from a normal steak, and in many instances it's far cheaper.
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🥘 Ingredients
A few notes on the ingredients.
- Wine - the rule for this is to use a wine that you would be happy to drink with the meal, rather than something very cheap! We get our wine from Lidl, as there is more choice and value.
- Venison - fresh venison is available all year round, depending on the deer species, but frozen is always available online. Most large supermarkets sell venison steaks now.
- Redcurrant jelly - this isn't jam but a smooth jelly that isn't sweet at all. It's also delicious in gravy, especially with lamb and game.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
🍽 Equipment
- Sharp knife
- Chopping board
- Large frying pan
- Aluminium foil
🔪 Instructions
Peel and finely chop the shallot.
Heat the oil and butter in a large pan over a medium to high heat.
Season the venison steaks both sides.
💭 Top Tip
There's a lot to be said about the timing for salting steak before it is cooked.
- If it is salted an hour before cooking the moisture is drawn out by the salt, but is then reabsorbed, so the meat stays moist while it is cooking.
- If the meat is salted 15 minutes before cooking, for example, because you are preparing something at the same time, then the moisture escapes from the meat and it will be dry when cooked.
- To avoid doubt, generously salt the meat just before it goes in the pan, under the grill, (broiler), or on the grill.
The maillard effect
- If you ever wondered if searing beef makes it more tender, the answer is much deeper. It's not about locking juices in or making it tender as the cooking process will take care of that. The main purpose of searing protein, such as beef or venison, over a high heat with only a little oil, is to produce the Maillard effect. This is the chemical reaction that occurs between the proteins, or amino acids in meat and fish and the natural sugars. This is what gives the meat, colour, flavour and makes it delicious
⏲️ Cooking Time
Cook the meat on medium high for 4 minutes then turn for a further 4 minutes.
Transfer the venison to a plate and cover with foil to rest and keep warm.
The steaks will be cooked to medium.
Add the chopped shallot to the pan over a medium heat and cook for few minutes until softened.
Stir in the redcurrant jelly until it melts.
Sprinkle in the flour and cook for one minute while stirring.
Add the wine and stock and bring to a simmer and allow the sauce to reduce for a few minutes.
Stir in any juices from the resting venison steak.
Check the sauce seasoning and then serve with the steak
If you have particularly thick steaks you might prefer to put them in the oven at 180 C / 350 F / 160 FAN / Gas 4 for a few minutes.
🥗 Serve with
- Leeks in White Sauce
- Honey Roast Carrots and Parsnips
- Fried Cabbage with Bacon
- Roast Savoy Cabbage
- Whole Baked Cauliflower Cheese
- Roasted Green Beans and Carrots
- Roasted Long Stem Broccoli
- Roasted Swede Chips
- Rosemary Garlic Mashed Potatoes
- Honey Roast Chantenay Carrots
- Parmentier Potatoes
🥙 Substitutions
- Venison steak - use lamb rumb steak or a sirloin beef steak.
- Shallots - use half a red onion or a small brown onion.
- Red wine - use extra beef stock instead.
📖 Variations
Why not try a different sauce?
🍣 Storage
This is very much a dish that is served according to the number of people without leftovers. You can store it, but the reheated version will not be as good.
- Refrigerator - cool, cover and keep for up to 3 days in the fridge.
- Freezer - slice and pack with the sauce in sealed containers for up to a month.
- Reheat - gently warm the sauce and venison steak in a frying pan over a low to medium heat.
More venison recipes
- Slow Cooker Venison Shanks
- Slow Cooker Venison Stew
- Roast Venison Haunch
- Pheasant and Venison Casserole
- Venison Bourguignon
- Venison Mince Sausage Plait
- Venison Burgers
📋 Recipe
Venison Steak with Redcurrant Sauce
Equipment
- Sharp knife
- Chopping board
- Large frying pan
- Aluminium foil
- Large frying pan
Ingredients
- 1 kg venison haunch steaks cut into 4 steaks
- 1 shallot
- 2 tablespoon redcurrant jelly
- 1 tablespoon oil
- 1 tablespoon butter
- 150 ml red wine
- 200 ml beef stock
- 1 tablespoon flour
- ½ teaspoon salt flaked sea salt
- ¼ teaspoon pepper freshly ground black pepper
Instructions
- Heat the oil and butter in a large pan.
- Season the venison steaks both sides.
- Cook the meat on medium high for 4 minutes then turn for a further 4 minutes.
- Transfer the venison to a plate and cover with foil to rest and keep warm.
- Add the chopped shallot to the pan over a medium heat and cook for few minutes until softened.
- Stir in the redcurrant jelly until it melts.
- Sprinkle in the flour and cook for one minute while stirring.
- Add the wine and stock and bring to a simmer and allow to reduce for a few minutes.
- Stir in any juices from the resting venison steak.
- Check the sauce seasoning and then serve with the steak
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
Beef, Lamb and Venison
- Roast Mutton2 Hours 20 Minutes
- Slow Cooker Steak and Kidney Pudding8 Hours 30 Minutes
- Braised Featherblade Steak2 Hours 20 Minutes
- Slow Cooker Venison Shanks6 Hours 15 Minutes
🍲Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe?
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Amanda
So tender and delicious!