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venison steak frites

Venison steak-frites

with a garlic, chilli & rosemary marinade

venison steak frites

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Georgina Hayden

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

  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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