Venison steak-frites

with a garlic, chilli & rosemary marinade

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%
  • Sugars 14.8g 16%
  • Protein 27.7g 55%
  • Carbs 52.9g 20%
Of an adult's reference intake
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
Tap For Method
Recipe From

Jamie Magazine

By Georgina Hayden
Tap For Ingredients

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.
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