Venison steaks are a great cut of meat – lean, healthy and able to make a simple dish feel like something special. This recipe celebrates winter with celeriac, redcurrant jelly and orange zest. Perfect comfort food for a cold Christmas night.
Peel the celeriac and cut it into chunks. Heat half the butter in a deep frying pan and let it brown a little, then add the rest of the butter and the celeriac and fry it, turning the pieces often until it is golden and tender in the centre, about 20 minutes. Season well.
Heat a frying pan, oil and season the steaks and fry them for 3 minutes on each side. Rest them for 5 minutes. Tip the orange juice into the pan (use a clean pan if you have burnt the frying pan at all) and let it bubble up, then add the zest and redcurrant jelly and let the jelly melt, then add the vinegar and the steak resting juices and bubble briefly. Serve the steak drizzled with the sauce, with the celeriac and some green veg.