Venison steak with red onion relish
3 medium, red, peeled and thinly sliced
2 teaspoons, level
Light Brown Sugar
Vinegar, All Types
2 tablespoons, balsamicThe steak:
Calorie controlled cooking spray
Venison Haunch, raw
2 portion(s), medium, steaks, 2x150g (5½oz)
Cooked Mixed Vegetables
- 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.
- 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.
- 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.