Roasted venison haunch steak

Adrian Rowe, executive head chef at Yorkshire pub group Ainsty Inns, proves eating healthily doesn’t mean compromising on taste.

• 30mins
• 2
• Medium

Method

Set your oven to 170C. Next peel, cut and boil the sweet potato with the rosemary sprig and garlic and seasoning until the sweet potato is soft, then blanch the baby carrots in lots of salted water in a separate pan.
Season the venison steak and pan fry for two minutes on each side in a little oil using an ovenproof pan.
Transfer to the oven for four minutes, adding in the drained carrots to the same pan.
Remove the venison from the oven and leave it to rest somewhere warm whilst the carrots and pan juices carry on roasting for five minutes.
Drain the sweet potatoes, remove the rosemary sprig from the pan, mash and keep warm.
Remove the carrots from the pan and keep them warm, keeping the juices in the pan.
Pour 100ml of red wine into the pan juices and add a teaspoon of redcurrant jelly and a few fresh redcurrants, boil it down for a couple of minutes until it becomes thick and glossy, and take off the heat.
Spoon the sweet potato mash onto the plate and surround with the roasted carrots.
Slice the venison steak on an angle across the grain, place on top of the mash and pour the sauce over.

About The Author

Yorkshire Food & Drink

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think

comments