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Low in fat but high in taste, this delicious main course is a healthier option for all the family
Serves: 2
Prep time: 15 mins
Cooking time: 55 mins
Total time: 1 hr 10 mins
Skill level: Bit of effort
Costs:Splashing out

Ingredients

For the rosti:

    • 3 medium potatoes, peeled and grated
    • 3 parsnips, peeled and grated
    • Salt and freshly ground black pepper
    • 1 medium egg white

For the venison:

    • Sunflower oil, for greasing
    • 2 venison steaks, each about 125g (4oz)
    • 2 tablespoons port
    • 4 tablespoons redcurrant jelly
    • ½ vegetable stock cube
    • 4 sprigs of rosemary
    • 9cm (3½in) plain round cutter
    • Baking sheet lined with nonstick liner or baking parchment
    • Non-stick frying pan

Method

    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
    1. Add the egg white and mix well
    1. Divide the mixture into 4
    1. 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
    1. Repeat to make 3 more rosti.
    1. 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
    1. Cut each venison steak in half to give 4 pieces and season both sides of each piece with salt and pepper
    1. Place the venison in the pan and cook it for 1-2 minutes on each side, until lightly browned
    1. Then reduce the heat under the pan and add the port, redcurrant jelly, stock cube and 150ml (¼ pint) water
    1. Bring to the boil, and then reduce the heat and simmer the contents of the pan for about 10 minutes.

To serve:

    1. Place the rosti on a plate and top each with a piece of venison and a sprig of rosemary
    1. Transfer the sauce into a small jug to pour over, and serve immediately.

Nutritional information per portion

fat 7.0g saturates 2.0g calories 258(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.