Rosemary & Juniper Venison Steaks Recipe | Abel & Cole
Rosemary & Juniper Venison Steaks
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Prep: 10 mins
Cook: 30 mins
Some juniper facts for you. 1. They’re a conifer cone, not a berry. 2. They were found in Tutankhamun’s tomb. 3. Their pine-y flavour goes brilliantly with our wild venison.
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822 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 garlic clove
  • A handful of rosemary
  • 2 shallots
  • 1 small head of broccoli
  • A sachet of juniper berries
  • 2 venison minute steaks
  • 2 large potatoes
  • A punnet of cherry vine tomatoes
  • A pot of single cream
From your kitchen
  • 3 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Pestle and mortar or jam jar
  • Pan with a lid
  • Large frying pan or wok
  • Colander
  • Frying or griddle pan
Step by step this way
  • 1.

    Peel the garlic. Strip the leaves from a sprig of rosemary and finely chop them. Peel and finely slice the shallots. Break the broccoli into florets. Crush all the juniper berries in a pestle and mortar, or use the bottom of a jam jar.

  • 2.

    Mix the garlic and half the rosemary with the juniper. Add 1 tbsp olive oil. Grind to a rough paste. Rub it on both sides of the venison steaks. Set aside for 10 mins.

  • 3.

    Fill a kettle and boil it. Peel the potatoes. Chop them into 2 cm cubes. Pop them in a pan. Pour in enough boiling water from the kettle to cover them. Pop on the lid. Boil for 5 mins. Drain.

  • 4.

    Warm 1 tbsp olive oil in a large frying pan or wok. Add the drained potatoes. Season with salt and pepper. Fry over a medium heat for about 10 mins. Stir till they’re golden all over.

  • 5.

    While the potatoes cook, warm 1 tbsp olive oil in a separate frying or griddle pan. Add the steaks. Fry each side for 2-3 minutes till browned (cook for a few mins more for well done or if the steaks are thick).

  • 6.

    Pop the steaks on a plate. Cover with foil to rest. Pop the tomatoes in the pan. Fry for 1-2 mins till soft and lightly charred. Set your oven to its lowest setting. Keep the tomatoes warm in there, with the potatoes if they’re cooked.

  • 7.

    Add the shallots to the steak pan. Fry over a high heat for 3-4 mins till golden. Turn the heat down. Stir in the rest of the rosemary. Add the cream. Simmer for 2 mins to warm through. Taste and season. Cover. Set aside.

  • 8.

    While the cream sauce cooks, pop the broccoli florets in a pan (use the one you used for boiling the spuds). Cover with boiling water from the kettle. Cover. Cook for 3-4 mins. Drain. Serve with the steaks, potatoes, tomatoes and cream sauce.