Delicious NZ Venison Loin Steak Jus Recipe

Elevate your venison loin steaks with a rich, flavoursome jus that perfectly complements the gamey goodness of New Zealand venison. This simple yet elegant gravy is easy to make and enhances the natural taste of the meat. Ideal for special occasions or a gourmet dinner at home.

Ingredients:

• 1 cup red wine (preferably NZ wine)
• 1 cup beef or venison stock
• 2 shallots, finely chopped
• 2 cloves garlic, crushed
• 1 sprig fresh thyme
• 1 bay leaf
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper, to taste
• Optional: a splash of balsamic vinegar for added depth

Instructions:

1. After searing your venison loin steaks, remove them from the pan and set aside to rest. Keep the pan drippings.
2. In the same pan, add the chopped shallots and garlic. Sauté over medium heat until soft and fragrant.
3. Pour in the red wine, scraping the bottom of the pan to deglaze and loosen any bits stuck to it. Allow the wine to reduce by half, concentrating the flavours.
4. Add the stock, thyme, and bay leaf. Bring to a gentle simmer and cook until the jus thickens slightly, about 10-15 minutes.
5. Remove the thyme sprig and bay leaf. Stir in the butter for richness, and season with salt and pepper to taste.
6. For a smoother jus, strain the sauce through a fine sieve before serving.

Serve: Drizzle this luscious NZ venison jus over your perfectly cooked venison loin steaks. It brings out the best in the meat’s rich, gamey flavour and adds a gourmet touch to your meal.

Enjoy this easy-to-make, flavour-packed jus that’s perfect for highlighting the quality of Meat Direct’s premium NZ venison. Whether for a special dinner or a weekend feast, this sauce will impress every time!