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Venison in Red Wine HT MC 25mins Serves 4 Hot Game Alcohol Main course Gluten Wheat free egglessIngredients: 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 Instructions 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.
More Poultry & Game Recipes | General Poultry & Game Prep & Cooking Times
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