Flash-seared Venison with Redcurrant Sauce

Enjoy a treat with Andrew Nutter's recipe for tender pan-fried venison served with a rich redcurrant sauce
By Andrew Nutter
Flash-seared Venison with Redcurrant Sauce
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus overnight marinating
  • Effort: easy

Ingredients

main

  • 1 venison fillet, around 250g
  • 750 ml full-bodied red wine
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 carrot, finely chopped
  • 1 stick celery
  • few sprigs of summer savory
  • 25 g butter

For the sauce:

  • 1 tsp olive oil
  • 2 smoked bacon, cut into strips
  • 4 tbsp beef stock
  • 1 tbsp redcurrant jelly
  • knob of butter
  • 25 g fresh redcurrants
  • black pepper

To serve:

  • basket of potatoes
  • selection of seasonal vegetables

To garnish:

  • few sprigs of summer savory
  • sprigs of fresh redcurrants

Method

1. Place the venison, wine, onion, garlic, carrot, celery and summer savory into a container. Cover and marinate in the refrigerator overnight.

2. Remove the venison from the marinade and slice into six even-sized slices.

3. Strain the marinade and set aside.

4. To make the sauce heat the olive oil in a frying pan. Add the bacon and fry until crispy.

5. Add a quarter of the strained marinade, bring to the boil and cook quickly until reduced by half.

6. Add the beef stock and redcurrant jelly, mixing well. Cook briskly until reduced by a third. Stir in the butter, then add the redcurrants. Season with salt and freshly ground pepper.

7. Meanwhile, heat the butter in a frying pan until nut-brown. Add the venison and fry until the blood just begins to run. Do not turn the venison over.

8. Serve the pan-fried venison at once with the redcurrant sauce, potato basket and seasonal vegetables, garnished with the summer savory and redcurrant sprigs.

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