- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Effort: easy
- 100 ml port
- 200 ml consommé beef stock
- 1 dashes of olive oil
- 4 venison steaks, (about 175-225g each)
- 8 slices black pudding
- 2 tbsp redcurrant jelly
- 1 yellow courgette, diced
- 1 green courgette, diced
- 1 heaped tsp unsalted butter
- 2 tbsp freshly picked redcurrants
- 1 lemon, juice only (optional)
1. Pour the port into a pan and bubble until it has reduced down to three-quarters of the original volume. Pour the beef stock into the port and cook until it has reduced by half.
2. In a frying pan, heat a little olive oil. Season the venison with salt and freshly ground black pepper and place in the pan, along with the slices of black pudding. Fry the venison and black pudding on each side for 2-3 minutes. Remove the venison and black pudding from the pan and set aside to rest in a warm place for 5 minutes.
3. While the meat is cooking, add the redcurrant jelly to the port and simmer gently.
4. Heat a little more olive oil in a separate pan and add the diced courgettes. Fry until they are softened, but not coloured. Add the butter and season with a pinch of salt and freshly ground black pepper.
5. Add the redcurrants to the port and stir. Pour in the lemon juice (if using).
6. Serve the courgettes with the venison and black pudding on the side, with the port and redcurrant sauce on top.
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