Grilled venison steaks with red onion, grape and raisin confit from Delia's How to Cook: Book Three (page 143) by Delia Smith

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pamsy on April 19, 2020

    Made during the CV lockdown to use up some green grapes which weren't the best but I wasn't going to bin them. In light of the above, the grapes were green not black and the onion was brown not red but it turned out absolutely fine! Similar to an onion marmalade. I've never cooked with grapes before and was surprised to see just how many recipes I turned up in my EYB shelves! I've bookmarked a few for another day. I didn't grill my venison, just quickly pan fried as usual. It was a bonus after deciding on the confit to realise I had venison steaks in the freezer. A great success and one I shall repeat.

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