Jamie Oliver

Venison steak-frites

Venison steak-frites

Serves 2
Cooks In20 minutes plus marinating time
DifficultyNot too tricky
Nutrition per serving
  • Calories
    669
    33%
  • Fat
    37.8g
    54%
  • Saturates
    5.2g
    26%
  • Protein
    27.7g
    62%
  • Carbs
    52.9g
    20%
  • Sugars
    14.8g
    16%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Georgina Hayden

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Ingredients

  • 1 clove of garlic
  • 1 dried red chilli
  • 2 sprigs of fresh rosemary
  • ½ an orange or 1 lemon
  • olive oil
  • 2 venison haunch steaks
  • English mustard
  • cranberry sauce or redcurrant jelly
  • SHOESTRING FRIES
  • 500 g baking potatoes
  • 1 litre vegetable oil , for deep-frying
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Method

  1. Peel the garlic, then use a pestle and mortar to bash it with a good pinch of sea salt until creamy.
  2. Crumble in the chilli, pick in the rosemary leaves and add a good pinch of black pepper. Finely grate in the the orange or lemon zest, then bash it all up into a paste and thin down with a good drizzle of olive oil.
  3. Place the steaks 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, preferably up to 8 hours.
  4. Peel the potatoes, then very finely slice using a julienne cutter. Pat the potatoes with kitchen paper so they’re dry.
  5. When you're ready to cook, heat the oil in a heavy-based saucepan and preheat a griddle over a high heat. Grill the steaks for 2 to 3 minutes on each side, for rare, then leave to rest while you cook the fries.
  6. 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.
  7. Serve the chips and steak with the mustard and cranberry sauce or redcurrant jelly.

Tip

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Nutrition per serving
  • Calories
    669
    33%
  • Fat
    37.8g
    54%
  • Saturates
    5.2g
    26%
  • Protein
    27.7g
    62%
  • Carbs
    52.9g
    20%
  • Sugars
    14.8g
    16%

Of an adult's reference intake