Venison Steaks With Red Currant Sauce And Garlic Mashed Potatoes - cooking recipe

Ingredients

None None Garlic Mashed Potatoes
6 cloves garlic, unpeeled
1 tbsp olive oil
12.5 oz potatoes, peeled, roughly chopped
3 1/2 tbsp butter
2 tbsp milk
None None Venison
2 tbsp olive oil
4 (7 oz) thick venison steaks
4 sprigs fresh thyme, leaves picked
1 None small red onion, peeled, finely chopped
2.5 oz frozen redcurrants
3/4 cup red wine
3/4 cup chicken stock
2 tbsp butter, cubed, chilled
None None green beans and broccoli, to serve

Preparation

Preheat oven to 400\u00b0F.
For the mashed potatoes, place garlic cloves on a piece of foil. Coat in olive oil then scrunch into a parcel and bake for 20 mins. Let cool. Meanwhile, cook potatoes in salted boiling water for 20 mins, until tender. Drain. Discard roasted garlic skins and add to potatoes. Add butter and milk and mash until smooth. Keep warm.
For the venison, heat 1 tbsp oil in a frying pan. Season venison steaks then cook for 2 mins per side, until lightly browned. Transfer to a roasting pan and sprinkle with thyme. Roast for 20-30 mins, or until cooked to your liking.
Add remaining oil to frying pan. Cook onion, stirring, for 5 mins, until soft. Increase heat, add red currants and cook for 2 mins. Add wine and stock. Bring to a boil and cook for 4-5 mins, until slightly thickened. Whisk in butter then remove from heat.
Serve venison steaks on a bed of mashed potatoes. Spoon sauce over top. Serve with green beans and broccoli.