Photo of Venison steak with red onion relish by WW

Venison steak with red onion relish

Points® value
Total Time
40 min
10 min
30 min
This is a great relish to serve with meat and particularly game. It's quick to make and will keep in the fridge for up to a week.


Olive Oil

2 teaspoon(s)


3 medium, red, peeled and thinly sliced

Mustard Seeds

2 teaspoon(s), level

Light Brown Sugar

2 teaspoon(s)

Vinegar, All Types

2 tablespoon(s), balsamicThe steak:

Calorie controlled cooking spray

5 spray(s)

Venison Haunch, raw

2 portion(s), medium, steaks, 2x150g (5½oz)


1 pinch

Black pepper


Redcurrant Jelly

2 tablespoon(s)

Cooked mixed vegetables

120 g


  1. To make the relish, heat the oil in a pan, add the onion, cover and leave to cook on a low heat for 15 mins. Add the mustard seeds and sugar and cook for a further 5 mins uncovered.. The onion should be softly caramelised. Stir in the balsamic vinegar and cook for 2 more mins until syrupy. Set aside to cool.
  2. Season the steaks both sides with salt and pepper. Heat a frying pan with low fat cooking spray until sizzling, add the steaks and cook for 5-8mins, turning occasionally, until browned. Set aside.
  3. Add 3-4 tbsp of water to the pan, scraping up any bits, add the redcurrant jelly and swirl to dissolve. Serve the steaks, drizzled with the pan juices, a spoonful of relish and a selection of vegetables.


Venison is a low fat, dark red meat which is high in protein. Steaks and medallions can be pan fried or grilled whilst shoulder or leg is better stewed.