Venison Steaks With Red Currant Sauce And Garlic Mashed Potatoes

• mashed potatoes Garlic
• 6 cloves garlic unpeeled
• 1 tablespoon olive oil
• 12 1/2 ounces potatoes peeled, roughly chopped
• 3 1/2 tablespoons butter
• 2 tablespoons milk
• venison
• 2 tablespoons olive oil
• 28 ounces venison steaks
• 4 sprigs fresh thyme leaves picked
• 1 red onion small, peeled, finely chopped
• 2 1/2 ounces redcurrants frozen
• 3/4 cup red wine
• 3/4 cup chicken stock
• 2 tablespoons butter cubed, chilled
• green beans
• broccoli

1. Preheat oven to 400u0b0F.
2. For the mashed potatoes, place garlic cloves on a piece of foil. Coat in olive oil then scrunch into a parcel and bake for 20 mins. Let cool. Meanwhile, cook potatoes in salted boiling water for 20 mins, until tender. Drain. Discard roasted garlic skins and add to potatoes. Add butter and milk and mash until smooth. Keep warm.
3. For the venison, heat 1 tbsp oil in a frying pan. Season venison steaks then cook for 2 mins per side, until lightly browned. Transfer to a roasting pan and sprinkle with thyme. Roast for 20-30 mins, or until cooked to your liking.
4. Add remaining oil to frying pan. Cook onion, stirring, for 5 mins, until soft. Increase heat, add red currants and cook for 2 mins. Add wine and stock. Bring to a boil and cook for 4-5 mins, until slightly thickened. Whisk in butter then remove from heat.
5. Serve venison steaks on a bed of mashed potatoes. Spoon sauce over top. Serve with green beans and broccoli.

potatoes garlic, garlic, olive oil, potatoes, butter, milk, venison, olive oil, thyme, red onion, red wine, chicken stock, butter, green beans, broccoli

Taken from www.yummly.com/recipe/Venison-Steaks-with-Red-Currant-Sauce-and-Garlic-Mashed-Potatoes-1400659 (may not work)