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Push the boat out with these venison steaks in Marsala. They’re so easy to cook and the Masala sauces adds a great flavour and moist texture to the steaks making them ooze with flavour. Serve on a bed of rice with some fresh greens and this dish would make the perfect Valentine’s dinner or weekend treat for a couple. You could try this recipe with beef steak instead and it should work just as well. Top with grated orange or lemon for a sweet and tangy burst of flavour and enjoy.
- 2 venison steaks, about 125g each
- 6 juniper berries, lightly crushed
- 3 tbsps Marsala (or sweet sherry)
- Beef Stock Pot or cube
- Grated zest and juice of 1 large orange
- A knob of butter
- Plus green veg and potatoes, to serve
- Heat the butter in a small frying pan until just bubbling. Add the venison steaks and fry gently for 3-5 mins on each side, depending on how thick they are.
- Take the steaks out of the pan and wrap them in foil to keep them warm.
- Add the juniper berries, Marsala, stock (no water) and orange juice to the pan. Bring to the boil, stirring, and simmer for a couple of mins, until the sauce has reduced.
- Put the steaks back in the pan, with the grated orange zest, for half a minute to warm them through.
- Serve the steaks and sauce with potatoes and greens.
Top Tip for making Venison steaks in Marsala
Add freshly ground black pepper but no salt to the sauce, as there is salt in the concentrated stock.