VENISON WITH PLUMS AND CALVADOS
From Southern France, Calvados is an apple brandy, known for restorative properties. Here it forms a sauce for succulent venison tenderloin.
Provided by Amayzng30
Categories Stew
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the venison into half-inch strips. Heat the oil over high heat and add venison strips. Cook 2 minutes or until browned. Remove from the pan.
- Add the plums, sage, and scallions and cook for two minutes.
- Mix the cornstarch with the water and add to the pan.
- Add the stock, Calvados, and jelly, and heat until thickened.
- Return the venison, and heat gently to warm through.
- (Can also be made with elk).
Nutrition Facts : Calories 245.3, Fat 10, SaturatedFat 1.7, Cholesterol 20.4, Sodium 5.7, Carbohydrate 14.8, Fiber 1.6, Sugar 9.8, Protein 25.3
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