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venServes: 1
Cooking time: 1 hour


  • 1 Venison Steak
  • 1 Potato Rosti
  • 2 Large Handfuls of Baby Spinach
  • 70ml Veal Jus
  • ½ tsp Port and Redcurrant Jelly
  • 5 Large waxy Potatoes
  • 2 Onions
  • 1 tsp Chopped Thyme
  • 100g Melted Butter
  • Salt and Pepper


  1. Peel and then grate the potatoes
  2. Squeeze out a little excess water from the potato pulp, but leave moist
  3. Add the remaining ingredients
  4. Fill a hot, well seasoned or non-stick, 12cm diameter omelette pan with the potato mix and press down lightly. Gently shake the pan to prevent the mix from sticking
  5. Allow the under side to brown before flipping.
  6. Continue to cook until the potato is cooked through. This can be done in the oven
  7. Cook the Steak according to customers request
  8. In a medium pan, cook the spinach in a little oil and season with salt and pepper. Pat dry with a little kitchen towel
  9. Add the port and Redcurrant jelly to the hot Jus
  10. Remove the potato rosti from the oven and place on a plate
  11. Slice the Venison and assemble the dish as pictured on
  12. Serve immediately