Venison steak with red onion relish
6
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Olive Oil
2 teaspoon(s)
Onion
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)
Salt
1 pinch
Black pepper
⅛ teaspoon(s)
Redcurrant Jelly
2 tablespoon(s)
Cooked mixed vegetables
120 g
Instructions
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.
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