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Venison in Red Wine    HT  MC    25mins plus marinating

Serves 4    Hot   Game  Alcohol  Main course  Gluten Wheat  free  eggless



4 x 175g/6oz Escalopes of Venison

1 Shallot, finely chopped

1 Bay Leaf, crumbled

2 Sprigs Parsley

6 Juniper Berries, lightly crushed

240ml/8fl.oz. Dry Red Wine

25g/1oz Butter

1 tbsp Vegetable Oil

2 tbsp Redcurrant Jelly

Salt and Pepper




1. In a large bowl, mix together the shallot, bay leaf, parsley, juniper berries and wine. Add the meat, cover and refrigerate for at least 3 hours.


2. Remove the meat from the bowl, reserving the marinade. Heat the butter and oil in a large frying pan, add the meat and fry for 4 minutes on each side. Transfer to a serving dish and keep warm.


3. Strain the marinade into the frying pan and bring to the boil, using a wooden spoon to scrape up any sediment. Boil rapidly for 4-5 minutes until reduced. Stir in the redcurrant jelly, salt and pepper to taste and cook for a further 1-2 minutes.


4. To serve -  Drizzle a little of the sauce over the meat and serve the remainder separately in a sauce boat. Serve hot.





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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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