Venison steak-frites

Venison steak-frites

main courses | serves 2

Although you can make this with venison fillet, haunch steak is the best cut for frying; not only is it cheaper, but it has a good texture.

1. Use a pestle to bash the garlic in a mortar with a good pinch of salt until creamy, then crumble in the chilli and add the rosemary leaves and a good pinch of pepper followed by the orange or lemon zest. Bash it all up into a paste and then thin down with a good drizzle or 2 of olive oil. Place the steak in a bowl or sealable bag, pour in the marinade, massage it in with clean hands and leave to marinate, chilled, for as long as you can, up to 8 hours.
2. When you’re ready to cook, pat the potatoes with kitchen paper so they’re dry. Heat the oil in a heavy-based saucepan and preheat a griddle over a high heat. Grill the steaks for 2–3 minutes each side, for rare, then leave to rest while you cook the fries. Very carefully, in batches, deep-fry the potatoes for around 5 minutes, or until golden and cooked. Remove with a slotted spoon, and drain on kitchen paper and sprinkle with sea salt. Serve the chips and steak with mustard and cranberry sauce or redcurrant jelly.

Per serving 669 cals, 37.8g fat (5.2g saturated), 27.7g protein, 52.9g carbs, 14.8g sugars

 

Recipe Georgie Socratous
Photo Andrew Montgomery


from Issue 23

ingredients

• 1 garlic clove, peeled
• 1 dried red chilli
• 2 rosemary sprigs, leaves picked
• Grated zest of ˝ orange or 1 lemon
• Olive oil
• 2 venison haunch steaks
• English mustard and cranberry sauce or redcurrant jelly, to serve

Shoestring fries
• 500g baking potatoes, sliced with a julienne cutter
• 1 litre vegetable oil, for deep-frying

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