Venison Steak With Cranberry Sauce - cooking recipe

Ingredients

1 None venison fillet steak, about 100g
1 None rasher streaky bacon
200 g broccoli florets
40 g dried pappardelle pasta ribbons
1 tbsp sunflower oil
1/4 tsp cornflour
200 ml vegetable stock
25 g fresh or frozen cranberries
few sprigs marjoram
2 tsp single cream

Preparation

Season the venison with plenty of pepper and wrap in the strip of bacon. Tie with string to secure in place. Cook the broccoli in boiling water for 4-5 minutes until tender. Cook the pasta in a separate pan of boiling, salted water until tender, about 12 minutes.
Heat the oil in a small frying pan and saute the venison for 2-4 minutes on each side. Transfer to a plate and keep warm.
Mix the cornstarch with a little of the stock and add to the frying pan with the remaining stock, cranberries and marjoram. Bring to a boil, reduce the heat and cook, stirring for 2-3 minutes until thickened. Stir in the cream and season to taste with salt and pepper. Serve with the venison, pasta and broccoli.