OK, maybe not as healthy as it should be, but I'm cooking Venison steaks with raost veg this week - need help with the sauce!!!!

Ideas????

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Tommy K. Mutts nuts.

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Whenever I see venison in a restaurant it always seems to be served with a red wine or redcurrant sauce. Easy enough to make - take the pan or tin you cooked the meat in, stick it on the heat, add a glass or red wine (you could throw in a tablespoon of redcurrant jelly here too), reduce, add some beef stock, simmer, season and finish with some butter. You can make your sauce while the meat's resting - it should only take 5 minutes.

Also, venison is pretty low in fat so you really want to serve it quite rare or it can end up dry. It goes pretty well with thyme so you could season it with that before cooking and then, because you're using the same pan to make the sauce, it should add a bit of extra flavour.

HTH

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