PAN-FRIED VENISON WITH SLOE GIN & PLUM SAUCE
Splash out on some rich game meat for two, then serve seared to your liking with a deep fruity sauce
Provided by Sara Buenfeld
Categories Main course
Time 40m
Number Of Ingredients 9
Steps:
- Press the juniper and lots of black pepper onto the steaks. Heat the butter in a frying pan until foaming, add the plum quarters and the steaks. Cook to your liking, turning halfway through. Remove and keep warm.
- Tip the chopped plum and garlic into the pan juices and cook, stirring, until softened. Pour in the sloe gin, allow to sizzle, then add the hot stock. When the plums are really soft, press the mixture through a sieve to remove the skins. Try to get as much pulp through as you can, as this will add flavour and body to the sauce. If it's too thick, add a dash of boiling water.
- Put the steaks on warmed plates, top with the plum quarters and spoon round some sauce. Scatter over the thyme and a little black pepper. Serve with Fennel Dauphinoise (see 'Goes well with', right) and wilted spinach.
Nutrition Facts : Calories 330 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.4 milligram of sodium
PAN-FRIED VENISON WITH BLACKBERRY SAUCE
Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
- Add the balsamic vinegar to the pan, then pour in 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. Serve with the venison, celeriac mash (see below) and broccoli.
Nutrition Facts : Calories 182 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium
VENISON WITH PLUM SAUCE
Broil thick, juicy venison steaks that are delicately flavored with an easy plum barbecue sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- In blender, place plums and lemonade concentrate. Cover and blend on medium speed until smooth; set aside.
- In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir plum mixture and remaining ingredients into onions. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
- Set oven control to broil. Grease broiler pan (without rack). Place venison steaks in broiler pan. Spoon 1/2 cup of the plum sauce evenly over venison.
- Broil venison with tops about 4 inches from heat about 10 minutes or until light brown. Turn venison; spoon 1/2 cup of the plum sauce evenly over venison. Broil about 5 minutes longer or until rare to medium-rare doneness. Heat remaining sauce; serve with venison.
Nutrition Facts : Calories 330, Carbohydrate 33 g, Cholesterol 115 mg, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg
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