Venison chops with fruit sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pack; (250g/350g) venison | |
| ; chops | ||
| 175 | millilitres | Red wine; (6fl oz) |
| 1 | tablespoon | Sherry vinegar |
| 1 | Bayleaf | |
| 1 | Sprig thyme | |
| 6 | Black peppercorns | |
| 1 | 284 ml carto fresh beef stock | |
| 1 | tablespoon | Redcurrant jelly |
| 1 | tablespoon | Port; (optional) |
| 1 | tablespoon | Olive oil |
| 15 | grams | Butter; ( 1/2oz) |
| Salt and freshly ground black pepper | ||
| 6 | Pitted dried prunes | |
| 1 | tablespoon | Raisins |
| 1 | tablespoon | Freshly chopped parsley |
Directions
FOR THE MARINADE
FOR THE SAUCE
Place the chops in a non-metallic dish, add the marinade ingredients, cover and marinate in the refrigerator overnight.
Strain the marinade into a pan to remove bayleaf, thyme and peppercorns.
Add the stock, redcurrant jelly and port, bring to the boil then reduce to a simmer until the liquid has reduced to approximately 175ml (6fl oz).
Brush chops with olive oil and grill following pack instructions.
Whisk the butter into the sauce, season and add the prunes and raisins simmer for a further 4-5 minutes.
Serve immediately sprinkled with freshly chopped parsley.
Converted by MC_Buster.
NOTES : Venison with a traditional fruity sauce, ideal to serve with new potatoes and vegetables.NoteThis recipe requires overnight marinating.
Converted by MM_Buster v2.0l.