Venison in Red Wine
4 Hot Game Alcohol Main course Gluten Wheat
x 175g/6oz Escalopes of Venison
Shallot, finely chopped
Bay Leaf, crumbled
Juniper Berries, lightly crushed
Dry Red Wine
tbsp Vegetable Oil
tbsp Redcurrant Jelly
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.
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.
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
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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