Venison steak-frites
with a garlic, chilli & rosemary marinade
Venison steak-frites
Serves 2
Cooks In20 minutes plus marinating time
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
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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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Jamie Magazine
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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.
Jamie Magazine
