Venison With Brussels Sprouts And Potatoes - cooking recipe

Ingredients

2 1/2 cups vegetable or beef stock
5 None juniper berries
1 sprig fresh rosemary
1/2 lb waxy potatoes, peeled and cut into chunks
1 lb Brussels sprouts, leaves separated
4 tbsp butter
2 None red onions, peeled and thinly sliced
4 None vension steaks

Preparation

Place the stock, juniper berries and rosemary in a large pan and bring to a boil. Add the potatoes and simmer gently for 15-20 mins or until tender, adding the sprout leaves for the last few mins of cooking time. Season to taste with salt and freshly ground black pepper.
Meanwhile, heat the butter in a large heavy-bottomed skillet and saute the onions for 10-15 mins until golden and tender. Remove and set aside. Season the venison steaks and add to the hot pan. Cook over high heat for 1 min on each side then lower the heat to medium and cook a further 5-10 mins or until cooked to your liking.Season to taste. Serve the steaks sliced in shallow bowls with the cooked vegetables, stock, and caramelized onions.