- 120 – 140gm Cranborne venison saddle per person
- A small onion
- 1 stick of celery
- 1 small carrot
- 6 crushed juniper berries
- Large measure of port
- 1 tsp redcurrant jelly
- Half pint of Essential Cuisine beef or game stock
- 50 gm butter
- Salt and pepper to season
Venison with juniper, redcurrant and port wine sauce
Venison with juniper, redcurrant and port wine sauce
Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Venison with juniper, redcurrant and port wine sauce recipe a try for yourself? The perfect addition to your festive winter warmer.
Ingredients
Method
1. Seal venison in hot pan and then remove and place in a clean oven proof tray in a pre heated oven on 200 degrees.
2. Cook for 4 – 5 minutes and then rest before serving.
For the sauce;
1. Finely chop the onion, celery and carrot and add to pan with a knob of butter.
2. Add juniper berries, port and redcurrant jelly and fry until the mixture becomes syrupy.
3. Finally add stock and blend ingredients and season to taste.
4. Sieve mixture into a clean saucepan ready to pour onto the Cranborne venison.
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