Vension With Port Wine & Olive Oil Reduction

• 3 5/16 pounds venison steaks lean
• 5 2/3 tablespoons herbs KNORR Professional Mixed, Pure
• 2 1/8 cups port
• 2 1/3 tablespoons black peppercorn Cracked
• 2 bags Lipton Earl Grey Tea
• 3/4 tablespoon Knorr Beef Stock using KNORR Beef Paste Bouillon
• 3/4 cup dried dates
• 15/16 cup apricots dried
• 3 3/4 cups dried blueberries Wild &
• 6 3/4 tablespoons olive oil

1. Season and flavour the steaks by brushing on the KNORR Professional Mixed Herbs Puree. Cover, label and refrigerate until required.
2. Add the port to a suitable pan and place over a medium heat. Add the cracked peppercorns and reduce to a syrup. Place a pan of boiling water over a medium heat and add the dried fruits and 2 LIPTON Earl Grey tea bags and simmer for 5 minutes.
3. Heat a griddle pan over a high heat until smoking. Add the steak and cook both sides for required time.
4. Remove the steaks from the pan and rest in a warm place for 5 minutes. Add the made up KNORR Beef Stock to the port reduction, mix until dissolved. Finish with the olive oil. Drain the fruits and leave in a colander to remove excess water. Once dry, cut the dates and apricots into quarters.
5. Serve the venison steaks centre of plate, garnish with the blanched fruit. Add the resting juices to the port reduction and spoon on to the plate.

lean, herbs knorr, port, black peppercorn, tea, knorr beef, dates, blueberries, olive oil

Taken from www.yummly.com/recipe/Vension-with-Port-Wine-_-Olive-Oil-Reduction-378604 (may not work)