Venison steak with Port sauce - Good Food Middle East
If you’re a beef-lover, give venison a go – it’s rich and flavoursome, but lower in fat
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Ingredients
- 750g small potatoes, halved or quartered if some are large
- 2 tbsp olive oil
- 4 venison steaks
- 1 tbsp cracked black pepper
- chopped parsley, to serve (optional)
- zest 1 orange, removed in strips, plus its juice
- 6 tbsp redcurrant jelly
- 4 tbsp port
- 1 cinnamon stick
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