serves 4
ingredients
2 tablespoons olive oil
500g/1lb 2oz venison fillet, cut into
1cm/1⁄2in strips
4 plums, halved, stoned and sliced
1 teaspoon chopped fresh sage
6 spring onions, cut into 2.5cm/1in
lengths
1 tablespoon cornflour
2 tablespoons freshly squeezed
orange juice
150ml/5fl oz chicken stock
4 tablespoons port
1 tablespoon redcurrant jelly
1 tablespoon brandy
salt and freshly ground black pepper
• Heat the oil in a heavy frying pan, and sauté the venison over a high
heat for about 2 minutes until browned. Remove from the pan with a
slotted spoon and set on a plate.
• Add the plums, sage and spring onions to the pan, and cook for
2 minutes, stirring occasionally.
• Mix the cornflour with the orange juice, and add to the pan. Add the
stock, port and redcurrant jelly, and heat, stirring, until thickened.
• Return the venison to the pan, season with salt and pepper, and pour in
the brandy. Heat through and serve immediately.
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