This has to be the perfect Autumnal dinner. Any local Butcher worth his salt should have some lovely fresh Venison Steaks at this time of year. You’re looking for the Venison Fillet and this lovely lean meat will be an absolute pleasure to enjoy cooked your way on the stone.

What you’ll need (per person):
6-12oz of fresh Venison Steak
Sweet Potato – cut into slices
3 Baby Courgettes – halved
2 Baby Sweetcorns – halved
4-6 Asparagus Tips

For the stock:
1 tbsp Balsamic Vinegar
150ml stock (ideally Beef)
2 tbsp Redcurrant Jelly
1 Garlic Clove, crushed
A handful of fresh or frozen Blackberries

The Stock
We love the sweetness of Redcurrant and Blackberries coupled with the depth of Beef Stock and Garlic and bite of Balsamic. To begin, pour the balsamic vinegar into the pan, then add the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. You can serve fresh and hot or refrigerate for a gooier, jelly like texture.

The Meal
As always with SteakStones, this is a super simple yet stunning meal to prepare and enjoy whether it’s for you and your spouse, or a dinner party for friends and family.

For the steaks, you need nothing more than a sprinkling of freshly ground salt and pepper to season the outside and we recommend airing the steaks for around an hour before mealtime. This allows the Venison to get to room temperature and for the excess external moisture to dry off reducing excess sizzle on the stone.

Once your Vegetables are prepped, simply add the Sweet Potato slices to a pre-heated pan (200c) with a coating of Olive Oil and Honey 30 mins before serving. 15 mins in add the courgettes, sweetcorn and asparagus. Then serve. Remove your stones from the heat (view our How To Video here), rub on a light coat of oil, and place your steaks onto the stone and serve sizzling to your delighted guests.