Ingredients (nutrition)
- 2 1/2 tablespoons vegetable oil
- 1 lb 2 oz venison fillet, cut into strips
- 4 plums, cut into slices
- 5 spring onions, cut into 1 inch length
- 1 teaspoon chopped sage
- 1 tablespoon cornflour
- 2 1/2 tablespoons orange juice
- 5 fl oz chicken stock
- 4 tablespoons port
- 1 tablespoon redcurrant jelly
- salt and ground black pepper to taste
- 1 tablespoon brandy
Preparation (instructions)
- Saute venison with oil in a frying pan under high heat for approximately 2 1/2 minutes until browned.
- Transfer venison to a plate and set aside.
- Add plum, spring onions and sage to the pan and cook for 1 1/2 minutes with constant stirring.
- Mix cornflour with orange juice and stir into the pan.
- Add stock, port and red currant jelly until sauce thickens.
- Return venison to pan and season well with salt and pepper.
- Add brandy, heat through and serve hot.
Servings: 4
Main Courses meats recipes: Beef, Veal, Pork, and other games
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