Venison Steaks with Red Wine Jus and Mash

Organic venison has to be one of the best quality meats (apart from organ meats). Venison contains approx. 30-40g of protein per 100g where as most other cuts of meat contain 20-30g. It is packed full of micronutrients and is considered to be superior in its nutrient composition compared to other meats. Venison can be quite expensive but if you have a close friend/ partner or relative that loves to hunt then it works out to be very cost effective! This recipe is tasty, packed full of nutrients and takes less then 20 minutes to prepare! 

Venison Steaks with Red Wine Jus and Mash



Prep time




  • 2 venison steaks

  • 2 Tbsp butter 

  • 1 heaped Tbsp plum sauce or plum jam 

  • 1 tsp rosemary, chopped finely salt/ pepper 

  • 1 tsp apple cider vinegar

  • 3/4 cup red wine

  • 4 carrots

  • 2 medium potatoes 

  • 2 large handfuls of green beans

  • 1 Tbsp olive oil 


  • Chop the carrots and potatoes in place in a small saucepan with boiling water and cook for approx 10-15 minutes until soft. Drain the hot water and add 1 heaped tbsp butter with a dash of milk then mash. A good tip here is to mash and then mix with a whisk to combine the carrots and potatoes even more. Season to taste. 
  • Heat a fry pan over high heat with 1 tbsp butter. Season the venison steaks and cook for 1-2 minutes each side (ensure they are still rare or whatever is your preference). Place on a plate with tin foil to cover while you prepare the jus. 
  • In the same fry pan, add in another tbsp butter (I know we have used a lot already but it is divine). Add in 1 tbsp plum sauce and stir until nice and caramelised. Add the apple cider vinegar, rosemary and red wine. Boil hard until slightly reduced (1-2 minutes). Adjust seasoning to taste and remove from heat. 
  • To serve, angle-slice the venison and arrange on a bed of carrot/ potato mash. Serve with green beans and the red wine jus with rosemary. 

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