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Season: Winter 

Venison Steak Frites


For the Steak:
1 clove of garlic*
1 dried red chilli
2 sprigs of fresh rosemary
½ an orange or 1 lemon
olive oil
2 venison haunch steaks*
English mustard
cranberry sauce or redcurrant jelly*

For the Frites/Shoestring Fries:
500 g baking potatoes*
1 litre vegetable oil , for deep-frying

*available from Hampshire Farmers’ Markets


  • Peel the garlic, then use a pestle and mortar to bash it with a good pinch of sea salt until creamy.
  • Crumble in the chilli, pick in the rosemary leaves and add a good pinch of black pepper.
    Finely grate in the the orange or lemon zest, then bash it all up into a paste and thin down with a good drizzle of olive oil.
  • Place the steaks in a bowl or sealable bag, pour in the marinade, massage it in with clean hands and leave to marinate, chilled, for as long as you can, preferably up to 8 hours.
  • Peel the potatoes, then very finely slice using a julienne cutter.
  • Pat the potatoes with kitchen paper so they’re dry. When you’re ready to cook, heat the oil in a heavy-based saucepan and preheat a griddle over a high heat.
  • Grill the steaks for 2 to 3 minutes on each side, for rare, then leave to rest while you cook the fries.
  • Very carefully, in batches, deep-fry the potatoes for around 5 minutes, or until golden and cooked; alternatively, you could bake the fries with a generous drizzle of oil in the oven at 200ºC for 25-35 minutes.
  • Remove with a slotted spoon, and drain on kitchen paper and sprinkle with sea salt.
    Serve the chips and steak with the mustard and cranberry sauce or redcurrant jelly.

Recipe by Jamie Oliver

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