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Venison, Leek


Welsh Venison, Leek and Rosti Potato

6 pieces Venison loin steaks weighing at least (175g) each piece
1 1/2 glass Red wine
1 big Fresh orange, grated rind and juice
1 1/2 tsp. Coriander seeds
2 tbsp. Redcurrant jelly
2 tbsp. Olive oil
some Salt and freshly ground black Pepper to taste
3 large Potatoes, peeled
1 medium Leek, washed

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.

Serve 6 people.



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Last modified: May 26, 2003