Pan-fried venison with sloe gin & plum sauce

Pan-fried venison with sloe gin & plum sauce

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(3 ratings)

Prep: 20 mins Cook: 20 mins


Serves 2
Splash out on some rich game meat for two, then serve seared to your liking with a deep fruity sauce

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal330
  • fat9g
  • saturates5g
  • carbs8g
  • sugars7g
  • fibre2g
  • protein40g
  • salt0.4g
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  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…


  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.

  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.

  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.

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Comments, questions and tips

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7th Jul, 2015
Used rock hard peaches instead of plums and they were fine but I'm sure ripe plums would be better. Really like the juniper flavours.
woodcon's picture
28th May, 2014
I give it 5 stars, sadly it won't let me rate it???
woodcon's picture
28th May, 2014
Delicious ! Just the venison and sauce will go with many things......
16th Nov, 2013
Very easy and delicious. I used port and look forward to trying it with sloe gin which I expect will be sweeter.
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