Venison With Brussels Sprouts And Potatoes

1. 1

   Place the stock, juniper berries and rosemary in a large pan and bring to a boil. Add the potatoes and simmer gently for 15-20 mins or until tender, adding the sprout leaves for the last few mins of cooking time. Season to taste with salt and freshly ground black pepper.

2. 2

   Meanwhile, heat the butter in a large heavy-bottomed skillet and saute the onions for 10-15 mins until golden and tender. Remove and set aside. Season the venison steaks and add to the hot pan. Cook over high heat for 1 min on each side then lower the heat to medium and cook a further 5-10 mins or until cooked to your liking.Season to taste. Serve the steaks sliced in shallow bowls with the cooked vegetables, stock, and caramelized onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.