- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: easy
- 300 ml beef consommé
- 150 ml red wine
- 350 g venison steaks, (2-4 depending on size)
- salt, and freshly ground black pepper
- 2 sprig thyme
- 1-2 tbsp olive oil
- 2 shallots, finely chopped
- 1 tbsp redcurrant jelly
- knob of butter
- 50 g redcurrants, fresh or frozen
- flat leaf parsley, to garnish
- stir-fried sprouts
- roast potatoes
1. Boil the consommé and red wine until reduced by half. This will take about 10 minutes.
2. Season the venison with salt and pepper and scatter over thyme leaves.
3. Heat 1 tablespoon of olive oil in a frying pan; add the venison and fry quickly on both sides until browned. Remove to a plate. Add more oil to the pan if necessary, and then add the shallots and fry gently until softened.
4. Add the reduced stock and red wine and redcurrant jelly and stir to dissolve the jelly. Return the venison to the pan and cook for 3-4 minutes, turning until it is cooked to your liking.
5. Stir in the redcurrants and heat through. Taste and adjust seasoning if necessary. Serve each portion garnished with a perky sprig of flat-leafed parsley. Serve with shredded brussels sprouts stir fried in a little olive oil with sliced cooked chestnuts, and roast potatoes, tossed in rosemary before roasting.
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