Yield: 2 servings
|15 millilitres||Olive oil; (1tbsp)|
|1 pack||2 venison steaks|
|\N \N||Salt and freshly ground pepper|
|45 millilitres||Red wine; (3tbsp)|
|15 millilitres||Redcurrant jelly; (1tbsp)|
|5 millilitres||Dijon mustard; (1tsp)|
|60 millilitres||Crme fraîche; (4tbsp)|
|1 \N||Courgette; trimmed|
|1 \N||Carrot; peeled & trimmed|
|½ \N||Leek; trimmed|
FOR THE SAUCE
SPAGHETTI OF VEGETABLES
Heat the olive oil in a frying pan. Season the steaks and fry for 3-4 minutes on each side, or until cooked. They should be slightly pink in the middle. Take care not to overcook them or they will become dry. Place in a heated dish and keep warm.
Add the wine to the pan and heat, stirring to dissolve any sediment in the pan. Simmer for one minute. Add the redcurrant jelly and stir until melted.
Stir in the mustard and crme fraîche, heat through and adjust the seasoning. For a thinner sauce, stir in a little hot water or beef stock.
Cut the vegetables into 7cm (3") pieces. Slice horizontally and repeat to make thin strips.
Plunge the carrot strips into a saucepan of boiling salted water for 1 minute. Add the remaining vegetables and simmer for a further 1-2 minutes.
Drain thoroughly and arrange in small piles on each plate. Cut the venison into 1cm ( ½") slices and arrange round the vegetables. Serve with the sauce.
Converted by MC_Buster.
NOTES : Venison is lean and tender and is at its best when cooked simply.
You can buy it as steaks or in packs of diced meat. In this recipe the pan juices are used to make a delicious sauce.
Converted by MM_Buster v2.0l.