Venison steak-frites

Name: Venison steak-frites
Total time: 20 min
Yield: 2
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; 500 g baking potatoes; 1 litre vegetable oil for deep-frying

with a garlic, chilli & rosemary marinade

Dairy-freedf

“Although you can make this with venison fillet, haunch steak is just as good for frying; not only is it cheaper, but it has a good texture. ”

Serves 2

Cooks In20 minutes plus marinating time

DifficultyNot too tricky

Jamie Magazine Game Dinner Party Father's day Dinner for two Christmas

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

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

Jamie Magazine

By Georgina Hayden

Tap For Ingredients

Method

Peel the garlic, then use a pestle and mortar to bash it with a good pinch of sea salt until creamy.
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.
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.
Peel the potatoes, then very finely slice using a julienne cutter. Pat the potatoes with kitchen paper so they’re dry.
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.
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 the mustard and cranberry sauce or redcurrant jelly.

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