Welsh Venison, Leek and Rosti Potato
Combine the wine, orange rind and coriander seeds with the olive oil and pour over the venison steaks.
Leave to marinade for at least an hour before cooked.
To prepare the rosti, grate the potato and leek and mix together with seasoning.
Divide into four, fry over gentle heat shaped into a disc in a metal pastry cutter and then turn once to cook both sides.
Drain the venison from the marinade and pat dry on paper towel.
Fry briskly to seal on both sides then lower the heat and cook for another 4 minutes until cooked but pink in the middle.
Dish a rosti onto each serving plate, slice the venison steaks and arrange on top and keep warm.
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