Vension With Port Wine & Olive Oil Reduction Recipe

Name: Vension With Port Wine & Olive Oil Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 5/16 pounds venison steaks lean; 5 2/3 tablespoons herbs KNORR Professional Mixed, Pure; 2 1/8 cups port; 2 1/3 tablespoons black peppercorn Cracked; 2 bags Lipton Earl Grey Tea; 3/4 tablespoon Knorr Beef Stock using KNORR Beef Paste Bouillon; 3/4 cup dried dates; 15/16 cup apricots dried; 3 3/4 cups dried blueberries Wild &; 6 3/4 tablespoons olive oil

Servings: persons

3 5/16 pounds venison steaks lean
5 2/3 tablespoons herbs KNORR Professional Mixed, Pure
2 1/8 cups port
2 1/3 tablespoons black peppercorn Cracked
2 bags Lipton Earl Grey Tea
3/4 tablespoon Knorr Beef Stock using KNORR Beef Paste Bouillon
3/4 cup dried dates
15/16 cup apricots dried
3 3/4 cups dried blueberries Wild &
6 3/4 tablespoons olive oil

1
Season and flavour the steaks by brushing on the KNORR Professional Mixed Herbs Puree. Cover, label and refrigerate until required.
2
Add the port to a suitable pan and place over a medium heat. Add the cracked peppercorns and reduce to a syrup. Place a pan of boiling water over a medium heat and add the dried fruits and 2 LIPTON Earl Grey tea bags and simmer for 5 minutes.
3
Heat a griddle pan over a high heat until smoking. Add the steak and cook both sides for required time.
4
Remove the steaks from the pan and rest in a warm place for 5 minutes. Add the made up KNORR Beef Stock to the port reduction, mix until dissolved. Finish with the olive oil. Drain the fruits and leave in a colander to remove excess water. Once dry, cut the dates and apricots into quarters.
5
Serve the venison steaks centre of plate, garnish with the blanched fruit. Add the resting juices to the port reduction and spoon on to the plate.

1324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 5/16 pounds venison steaks lean, 5 2/3 tablespoons herbs KNORR Professional Mixed, Pure, 2 1/8 cups port, 2 1/3 tablespoons black peppercorn Cracked, and more.

Yes, Vension With Port Wine & Olive Oil Reduction falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vension With Port Wine & Olive Oil Reduction

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