Venison steaks with roasted parsnip rosti recipe

Low in fat but high in taste, this delicious main course is a healthier option for all the family. Learn how to cook venison steaks with th recipe

Ingredients

For the rosti:

• 3 medium potatoes, peeled and grated
• 3 parsnips, peeled and grated
• Salt and freshly ground black pepper
• 1 medium egg white

For the venison:

• Sunflower oil, for greasing
• 2 venison steaks, each about 125g (4oz)
• 2 tablespoons port
• 4 tablespoons redcurrant jelly
• ½ vegetable stock cube
• 4 sprigs of rosemary
• 9cm (3½in) plain round cutter
• Baking sheet lined with nonstick liner or baking parchment
• Non-stick frying pan

Method

1. 1. Set the oven to Gas Mark 6 or 200°C.

   To make the rosti:
   

   1. Tip the grated potato and parsnip into a bowl and add plenty of seasoning
   2. Add the egg white and mix well
   3. Divide the mixture into 4
   4. Place the round cutter on the lined baking sheet and press a quarter of the grated mixture into it, pressing the mixture down firmly. Then lift up the ring.
   5. Repeat to make 3 more rosti.
   6. Place the baking sheet with the rosti in the oven and bake them for about 45–55 minutes, or until they are a lightgolden colour and feel tender when pierced with a knife.

   To cook the venison:
   

   1. Lightly grease the base of the frying pan with the oil, then place the pan over a high heat
   2. Cut each venison steak in half to give 4 pieces and season both sides of each piece with salt and pepper
   3. Place the venison in the pan and cook it for 1-2 minutes on each side, until lightly browned
   4. Then reduce the heat under the pan and add the port, redcurrant jelly, stock cube and 150ml (¼ pint) water
   5. Bring to the boil, and then reduce the heat and simmer the contents of the pan for about 10 minutes.

   To serve:
   

   1. Place the rosti on a plate and top each with a piece of venison and a sprig of rosemary
   2. Transfer the sauce into a small jug to pour over, and serve immediately.