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Venison Loin Steak with Red Wine Shallots

Venison Loin Steak with Red Wine Shallots

Here is how to prepare a delicious venison loin steak with red wine shallots: it's a classy recipe perfect for a special occasion.

14 November, 2018
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serves for


total time

0 HR 55 MIN


Olive oil
5 tbsp
8, peeled and sliced in half lengthways
1 clove, chopped
1 tbsp, chopped
Red wine
350 ml
2 tbsp, jelly
4 loin medallions, each about 5cm
4, streaky
Black peppercorns
2 tsp, crushed
Green peppercorns
1 tbsp, crushed
Pink peppercorns
1 tbsp, crushed


  • Heat the oven to 200ºC (180º fan), gas 6.
  • Heat 3 tablespoons of the oil in pan and gently cook the shallots and garlic until soft but not brown.
  • Add the thyme, red wine and redcurrant jelly, season with a little salt then simmer gently for about 20 minutes, stirring from time to time, or until the sauce is thick and syrupy.
  • Meanwhile, heat the remaining oil in an ovenproof frying pan.
  • Season the venison medallions with a little salt, sear quickly on all sides then wrap a bacon rasher around each one, securing each one with a cocktail stick.
  • Mix the peppercorns together and press them into the top of each piece of venison.
  • Transfer the pan to the oven for about 7 minutes or until the meat is cooked through but still pink in the middle.
  • Remove the pan from the oven, remove the cocktail sticks, spoon the juices over the meat and set the pan aside to allow the meat to rest for about 5 minutes.
  • Serve the venison loin steak on warmed plates with the red wine shallots alongside.

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