PAN-FRIED VENISON WITH SLOE GIN & PLUM SAUCE

Pan-fried venison with sloe gin & plum sauce image

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

Provided by Sara Buenfeld

Time 40m

Number Of Ingredients 9

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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)

Steps:

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.
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.
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.

Nutrition Facts : Calories 330 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.4 milligram of sodium