- 6 juniper berries Finely chopped
- 2 venison steaks
The term venison was originally used to describe the meat of any furred game, but in Britain it…
- 15g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 plums, 2 quartered, 1 finely chopped
The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…
- 1 garlic clove, finely chopped
- 3 tbsp sloe gin (or use 2 tsp port)
Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…
- 125ml hot beef stock made with 1 tbsp liquid beef stock (or gluten-free alternative)
- thyme sprigs
- wilted spinach, to serve (optional)
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
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.