Fillet of Venison 

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.