Pan-fried venison with sloe gin & plum sauce

Pan-fried venison with sloe gin & plum sauce

  • Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Splash out on some rich game meat for two, then serve seared to your liking with a deep fruity sauce

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal330
low infat9g
saturates5g
carbs8g
sugars7g
fibre2g
protein40g
salt0.4g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

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    Rating: 4 out of 5.3 ratings
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