Venison steaks with orange and walnut

Name: Venison steaks with orange and walnut
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 piston Chicory; 1 (approx. 400 g) Perennial red chard; 1 Organic Orange; 1 TABLESPOON + 150 ml dark port wine; 1 TEASPOON Honey; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g dried plums; 3 Juniper berries; 1 knife tip Cinnamon powder; 600 g saddle of venison in one piece; 2 TABLESPOONS Oil; 2 TABLESPOONS Butter; 25 g dried cranberries

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 piston Chicory
1 (approx. 400 g) Perennial red chard
1 Organic Orange
1 TABLESPOON + 150 ml dark port wine
1 TEASPOON Honey
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g dried plums
3 Juniper berries
1 knife tip Cinnamon powder
600 g saddle of venison in one piece
2 TABLESPOONS Oil
2 TABLESPOONS Butter
25 g dried cranberries

Directions

1
Clean, wash and roughly pluck the chicory. Clean and wash the chard. Pluck leaves, cut stems into pieces. Chop walnuts roughly. Wash orange hot, grate dry and thinly grate peel.
2
Cut the orange in half, squeeze the juice. Mix about half the orange juice, 1 tablespoon port and honey. Stir in olive oil drop by drop. Season to taste with salt and pepper. Cut the plums into pieces, pour 250 ml of boiling water over them and leave to stand.
3
Coarsely crush juniper berries in the mortar. Mix orange peel, juniper berries, 1/2 tsp salt, 1/2 tsp pepper and cinnamon. Wash meat, dab dry and cut into 4 pieces of about the same size. Roll the meat pieces in the orange mixture.
4
Heat the oil in a pan. Brown the meat in it for 5-7 minutes. Remove from the pan and leave to rest for 8-10 minutes. Keep the frying set in the pan.
5
In the meantime, drain the plums and collect the liquid. Heat the pan again. Add butter and plums and braise for 1-2 minutes. Deglaze with remaining orange juice, plum liquid and 150 ml port wine, bring to the boil and simmer for about 6 minutes.
6
Season to taste with salt and pepper.
7
Mix chicory, chard, walnuts, cranberries and vinaigrette and arrange on plates. Place 1 piece of venison fillet on each plate, drizzle with sauce if necessary and add the sauce.