Jamie Magazine
By Georgina Hayden
20 mins plus marinating time
Not Too Tricky
serves 2
About the recipe
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.
Recipe From
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
500g baking potatoes
1 litre vegetable oil, for deep-frying
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.
Tags
