Autumn is the season for game. Every year when it comes to this time I think to myself that I should make the most of the amazing variety of meat available (pheasant, partridge, duck and venison), but almost invariably it passes me by before I get a chance. Happily, though, these things really are becoming widely available - our local sainsbury's stocks a whole range - which I think is brilliant!
This year I jumped at the chance when I came across a venison steak for £1.79 a few weeks ago in the reduced section. It's been in the freezer ever since. As it's reading week we haven't been doing the usual house meals that we do, and instead have made the most of hat we have. That's how I came about making a venison steak for one hungry man. What a friday treat!
** I am no expert when it comes to venison, but I do know that it is very lean when compared to beef. For this reason it almost has to be on the rare side because otherwise it would be dry as hell. What you get in return is juicy pink flesh that has a wonderful flavour that is subtly different from beef.
This year I jumped at the chance when I came across a venison steak for £1.79 a few weeks ago in the reduced section. It's been in the freezer ever since. As it's reading week we haven't been doing the usual house meals that we do, and instead have made the most of hat we have. That's how I came about making a venison steak for one hungry man. What a friday treat!
** I am no expert when it comes to venison, but I do know that it is very lean when compared to beef. For this reason it almost has to be on the rare side because otherwise it would be dry as hell. What you get in return is juicy pink flesh that has a wonderful flavour that is subtly different from beef.
I put the venison to marinate in come olive oil, lemon zest and some finely chopped rosemary and a fresh bay leaf.
Meanwhile, I start to heat the griddle pan and boil the potatoes until tender. Take them out, let them cool down a little and then cut them into thick slices and drizzled them with a drop of olive oil (leaving them a little while also allows any excess moisture to evaporate, which means they'll grill more effectively).
Once the griddle is hot, lay out the potatoes and grill for about 2 or 4 mins on each side until they become crisp and brown. Shift them to one side to make way for the venison.
Lift the steak from its marinade and brush off most of the herbs etc. (it's tempting to leave as much marinade on in attempt to add max flavour, but I've learnt that really it just means you don't get as good a contact between the meat and the bars of the hot griddle).
Place the venison on the griddle and leave it there untouched for a good minute and a half. It will seem like an eternity as you hover around it trying hard not to poke and prod. To kill time crush a fairly liberal pinch of salt flakes between your fingers and sprinkle onto the meat. Most of it will come off as you turn the meat, but it makes such a difference to the flavour at the end. Finally, once the minute and a half is up, turn it over and leave it for the same time again on the other side and then it's done! Leave it aside while you get the potatoes and broccoli ready. Enjoy!
Meanwhile, I start to heat the griddle pan and boil the potatoes until tender. Take them out, let them cool down a little and then cut them into thick slices and drizzled them with a drop of olive oil (leaving them a little while also allows any excess moisture to evaporate, which means they'll grill more effectively).
Once the griddle is hot, lay out the potatoes and grill for about 2 or 4 mins on each side until they become crisp and brown. Shift them to one side to make way for the venison.
Lift the steak from its marinade and brush off most of the herbs etc. (it's tempting to leave as much marinade on in attempt to add max flavour, but I've learnt that really it just means you don't get as good a contact between the meat and the bars of the hot griddle).
Place the venison on the griddle and leave it there untouched for a good minute and a half. It will seem like an eternity as you hover around it trying hard not to poke and prod. To kill time crush a fairly liberal pinch of salt flakes between your fingers and sprinkle onto the meat. Most of it will come off as you turn the meat, but it makes such a difference to the flavour at the end. Finally, once the minute and a half is up, turn it over and leave it for the same time again on the other side and then it's done! Leave it aside while you get the potatoes and broccoli ready. Enjoy!