Sorry, you need to enable JavaScript to visit this website.
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
No votes yet

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.

Search Recipes

Savoy Cabbage with Rice and Mushroom Stuffing

Savoy Cabbage with Rice and Mushroom Stuffing

Next Recipe