Venison steaks with roasted parsnip rosti

Low in fat, but high in taste, this delicious venison main course is from the GoodtoKnow site and offers a healthier option for all the family.
Serves 2
258 (kcal), 7g fat, 2g saturates
1.    Set the oven to Gas Mark 6 or 200°C.
To make the rosti:
1.    Tip the grated potato and parsnip into a bowl and add plenty of seasoning
2.    Add the egg white and mix well
3.    Divide the mixture into 4
4.    Place the round cutter on the lined baking sheet and press a quarter of the grated mixture into it, pressing the mixture down firmly. Then lift up the ring.
5.    Repeat to make 3 more rosti.
6.    Place the baking sheet with the rosti in the oven and bake them for about 45–55 minutes, or until they are a lightgolden colour and feel tender when pierced with a knife.
To cook the venison:
1.    Lightly grease the base of the frying pan with the oil, then place the pan over a high heat
2.    Cut each venison steak in half to give 4 pieces and season both sides of each piece with salt and pepper
3.    Place the venison in the pan and cook it for 1-2 minutes on each side, until lightly browned
4.    Then reduce the heat under the pan and add the port, redcurrant jelly, stock cube and 150ml (¼ pint) water
5.    Bring to the boil, and then reduce the heat and simmer the contents of the pan for about 10 minutes.
To serve:
1.    Place the rosti on a plate and top each with a piece of venison and a sprig of rosemary
2.    Transfer the sauce into a small jug to pour over, and serve immediately.
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