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Grilled Venison Steaks with Red Onion, Grape and Raisin Confit
Serves 4
Ingredients
• 4 Venison strip loin
• 2 teaspoons groungnut or other flavourless oil
• a few salad leaves, to garnish
For the confit:
• 1 medium red onion, chopped but not too small
• 6oz (175 g) black grapes, halved and deseeded (no need to pleel)
• 3 oz (75g) raisins
• 10 fl oz (275 ml) red wine
• 2 fl oz (55 ml) red wine vinegar
• 1 teaspoon dark soft bron sugar
Preparation
Begin by making the confit. You can make it at any time – even the day before. What you do is put all the ingredients together in a medium-sized saucepan, bring everything up to a very gentle simmer, then let it cook as gently as possible, without the lid, for 45-60 minutes – you'll need to give it a gentle stir from time to time – until all the liquid has reduced to a lovely sticky glaze.
When you are ready to cook the steaks, season them with freshly milled black pepper. Then pre-heat the grill to its highest setting for about 10 minutes. Brush the steaks lightly on both sides with the oil and grill them for about 4 minutes on each side if you like them medium-rare, otherwise for a little longer. Meanwhile, gently re-heat the confit. Serve the venison on warmed plates with the confit and a crisp salad.
Ingredients
• 4 Venison strip loin
• 2 teaspoons groungnut or other flavourless oil
• a few salad leaves, to garnish
For the confit:
• 1 medium red onion, chopped but not too small
• 6oz (175 g) black grapes, halved and deseeded (no need to pleel)
• 3 oz (75g) raisins
• 10 fl oz (275 ml) red wine
• 2 fl oz (55 ml) red wine vinegar
• 1 teaspoon dark soft bron sugar
Preparation
Begin by making the confit. You can make it at any time – even the day before. What you do is put all the ingredients together in a medium-sized saucepan, bring everything up to a very gentle simmer, then let it cook as gently as possible, without the lid, for 45-60 minutes – you'll need to give it a gentle stir from time to time – until all the liquid has reduced to a lovely sticky glaze.
When you are ready to cook the steaks, season them with freshly milled black pepper. Then pre-heat the grill to its highest setting for about 10 minutes. Brush the steaks lightly on both sides with the oil and grill them for about 4 minutes on each side if you like them medium-rare, otherwise for a little longer. Meanwhile, gently re-heat the confit. Serve the venison on warmed plates with the confit and a crisp salad.
