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.
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.
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.