Venison Steak with Balsamic Jus

  • 5 mins
  • 10 mins
  • 2


  • 2 venison steaks
  • salt & pepper
  • 2 tbsp butter
  • 1 shallot, very finely diced
  • 1 heaped tsp redcurrant or plum jam or jelly
  • 3 tbsp. olive oil
  • Salt & Pepper
  • 3 tbs. lime juice
  • 2 bell peppers (thinly sliced)
  • 1/2 red onion - small (thinly sliced)
  • 5 c. torn romaine lettuce


Step 1

Heat oven to 450°F. In bowl, combine scallions and seeded jalapeños, 1/4 cup cilantro (chopped) and lime zest, then toss with Monterey Jack cheese.

Step 2

Insert knife into thickest part of each of boneless, skinless chicken breasts and move back and forth to create 2 1/2-inch pocket that is as wide as possible without going through. Stuff chicken with cheese mixture.

Step 3

Heat 2 tablespoons olive oil in large skillet on medium. Season chicken with salt and pepper and cook until golden brown on 1 side, 3 to 4 minutes. Turn chicken over and roast until cooked through, 10 to 12 minutes.

Step 4

Meanwhile, in large bowl, whisk together lime juice, 1 tablespoon olive oil and 1/2 teaspoon salt. Add bell peppers and red onion and let sit 10 minutes, tossing occasionally. Toss with romaine lettuce and 1 cup fresh cilantro. Serve with chicken and lime wedges.
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