Venison Steak with Redcurrant Sauce Recipe

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Venison steak with redcurrant sauce
Venison steak with redcurrant sauce
(Image credit: G5_Studio2)
Total Time10 mins

If you’re partial to a steak, why not try mixing up your usual beef steak for this venison recipe? Great for special occasions, this Valentine’s Day recipe idea makes venison steaks that are wonderfully light and really tender.

With a redcurrant sauce that really compliments this flavoursome meat. Serve it with mash and steamed broccoli for a great healthy meal. The meat only takes ten minutes to cook so it’s a really quick option if you fancy something that’s quick to throw together but feels really special – great for a Friday night dinner or a more special occasion.

Venison contains more protein than beef and is lower in saturated fat, so it’s a great way to indulge even when you’re trying to be a bit healthier. It’s also packed with iron, vitamin B6 niacin, and riboflavin.

So if you’re planning a date night this week and want something that feels super indulgent but doesn’t take long to cook and is really healthy, give this venison dinner a try and you’ll love it. It also makes a great dinner party main dish option.



  1. Heat the oil in a heavy-based frying pan over a medium-high heat, cook the venison steaks for around 2 minutes on each side then remove from the pan and set aside.
  2. Add the beef stockpot and redcurrant jelly to the pan, mix until smooth and allow to bubble for a few minutes to create a thick sauce.
  3. Return the venison to the pan, heat through and coat well in the sauce, season to taste. Serve with mash and steamed broccoli.


  • ¾ tbsp sunflower or rapeseed oil
  • 2 venison steaks, seasoned
  • 1 rich beef stock pot, dissolved into 150ml (¼pt) of water
  • 1tbsp redcurrant jelly
Katy McClelland

Katie McLelland is a food stylist, chef, recipe developer, home economist, eater-  and everything in-between. She specialises in creating recipes for social media channels to editorial and advertising content as well as the occasional bread, cake, pudding and menus in real life.

Katie is also a home economist for film and TV. Current projects including Cooking with the Stars (South Shore), Matilda (Poppet Productions), Landscapers (Sister), This Sceptered Isle (Revolution Films) and The Great season 2 (Yekaterina Uk ltd).