Venison tenderloin and chips

Venison tenderloin and chips

Jim Hook

2 venison tenderloin steaks (sized to your liking)
2 tbs sunflower oil

For the sauce
2 rashers bacon, diced
1 tbs balsamic vinegar
150ml beef stock
2 tbs redcurrant jelly
1 clove garlic, crushed
85g fresh or frozen blackberries

Fayre Game Pursuits

Who doesn’t like steak and chips? Note: some of the stages below are simultaneous or overlap so read through before starting!

Either make your own or use prepared oven chips, some of which are surprisingly good.

10 minutes before the chips are ready season the venison with salt and pepper (or gunpowder seasoning), heat a tablespoon of the oil in a hot frying pan and cook the venison for 2 minutes on both sides, then seal the thinner edges. Remove and place in the oven at 200˚C for 4 minutes.

With the venison in the oven add the bacon to a hot pan and fry for 3 minutes. Add the balsamic vinegar, then the stock, redcurrant jelly and garlic. Stir and blend everything together. Add the blackberries and continue cooking until they are soft.

Take the venison out of the oven and let it rest before serving.