Name: Pan-fried venison with sloe gin & plum sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 6 juniper berries Finely chopped; 2 venison steaks; 15g butter; 3 plums 2 quartered, 1 finely chopped; 1 garlic clove finely chopped; 3 tbsp sloe gin (or use 2 tsp port); 125ml hot beef stock made with 1 tbsp liquid beef stock (or gluten-free alternative); thyme sprigs; wilted spinach to serve (optional)

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Pan-fried venison with sloe gin & plum sauce

Pan-fried venison with sloe gin & plum sauce

Sara Buenfeld

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Serves 2

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4 out of 5.5 ratingsRate

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Splash out on some rich game meat for two, then serve seared to your liking with a deep fruity sauce

Gluten-free

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Spinach with onions & pine nuts

A star rating of 4 out of 5.15 ratings

Fennel dauphinoise

A star rating of 4.8 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

6 juniper berries

Finely chopped
2 venison

steaks
15g butter
3 plums

2 quartered, 1 finely chopped
1 garlic clove

finely chopped
3 tbsp sloe gin

(or use 2 tsp port)
125ml hot beef stock

made with 1 tbsp liquid beef stock (or gluten-free alternative)
thyme sprigs
wilted spinach

to serve (optional)

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Nutrition: per serving

kcal330
fat9g

low
saturates5g
carbs8g
sugars7g
fibre2g
protein40g
salt0.4g

Method

step 1

Press the juniper and lots of black pepper onto the steaks. Heat the butter in a frying pan until foaming, add the plum quarters and the steaks. Cook to your liking, turning halfway through. Remove and keep warm.
step 2

Tip the chopped plum and garlic into the pan juices and cook, stirring, until softened. Pour in the sloe gin, allow to sizzle, then add the hot stock. When the plums are really soft, press the mixture through a sieve to remove the skins. Try to get as much pulp through as you can, as this will add flavour and body to the sauce. If it's too thick, add a dash of boiling water.
step 3

Put the steaks on warmed plates, top with the plum quarters and spoon round some sauce. Scatter over the thyme and a little black pepper. Serve with Fennel Dauphinoise (see 'Goes well with', right) and wilted spinach.

Recipe from Good Food magazine, September 2013

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A star rating of 4 out of 5.5 ratings

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