Fillet of Venison 

FIllet of Venison.webp

Ingredients 

Knob of butter

170 mls Pixley Berries Blackcurrant Cordial

125ml/4fl oz strong game or beef stock

1 tsp tomato puree

Ground black pepper

Method

  • Cut the Venison into 10cm/4in discs and beat lightly with a rolling pin to flatten them.

 

  • Fry gently in butter for one minute or so on each side.

 

  • Pour in the Pixley Berries Blackcurrant Cordial.

 

  • Remove the venison from the pan, put into a serving dish and keep warm.

 

  • Pour the game or beef stock into the pan and let it bubble for two or three minutes.

 

  • Stir in the tomato puree and season well with pepper. At this stage the sauce may be a little thick, if this is the case add any juices that have seeped from the Venison.

 

  • Add a knob of butter to the sauce to make it rich and shiny.

 

  • Lastly, strain through a sieve over the venison.

 

  • Add warmed, fresh Blackcurrants to garnish.