Venison steak with cranberry and port sauce

  • Prep time 10 mins
  • Cook time 20 mins
  • Serves 2


X 2 shallots

X 2 tbsp Blodyn Aur rapeseed oil

X 8 juniper berries

X 1 orange

X 100g fresh or frozen cranberries

X 100ml port or red wine

X 1 tbsp grated fresh ginger

X 1 dsp redcurrant jelly

X 2 venison steaks

X 15g Welsh butter


To Start

Make the sauce by finely chopping the shallots then heating one tablespoon of oil in a small pan over a medium heat, add the shallots and cook for around 6 minutes until softened. Zest the rind of the orange and squeeze the juice and add both to the shallots along with the juniper berries, cranberries, ginger and port and cook for around 5 minutes until the cranberries begin to pop. Reduce the heat and add the redcurrant jelly then taste and season with salt and pepper and cook for a further 5 minutes. Set aside while you cook the steaks.


Season the steaks with salt and pepper and heat a frying pan over medium to hot heat. Then add the rest of the oil and butter and once melted cook the steaks for 3 minutes on both sides for medium. Pour off any excess fat and add the sauce to the pan and reheat for a few minutes.

To serve

Serve the steak sliced if you wish, accompanied by the sauce and mustard mashed potato and steamed broccoli or cavolo nero.