Venison steak-frites

with a garlic, chilli & rosemary marinade

Venison steak-frites

Venison steak-frites

Serves Serves 2
Time Cooks In20 minutes plus marinating time
DifficultyNot too tricky
Nutrition per serving Plus
  • 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
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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Jamie Magazine
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.
Jamie Magazine
Recipe From

Jamie Magazine

By Georgina Hayden