Pan-Fried Venison With Sloe Gin & Plum Sauce

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

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  330

• Protein

  40g

• Carbs

  8g

• Fat

  9g

• Saturates

  5g

• Fibre

  2g

• Sugar

  7g

• Salt

  0.4g

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)

Directions

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.
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.
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.

Categories: Cooking For..., Meat