Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Pan-fried loin of venison with port and cranberry sauce.

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    Pan-fried loin of venison with port and cranberry sauce.

    Post  Admin on Sun Aug 11, 2013 2:05 pm

    Ingredients
    2tbsp sunflower oil
    300g (11oz) venison fillet
    150ml ( pint) port
    2tsp cranberry jelly
    1tsp Dijon mustard

    Method
    1 Heat the oil in a frying pan. Season the venison all over, then fry over a medium to high heat until browned all over. Turn down the heat to medium and cook the fillet, turning occasionally, for 810min. Set aside, covered with foil, in a warm place.
    2 Add the port to the pan and bring to the boil. Simmer for 34min until reduced by two thirds. Whisk in the cranberry jelly and mustard. Check the seasoning.
    3 Carve the venison into thick slices and serve drizzled with the sauce, accompanied by Celeriac Dauphinoise and steamed carrots garnished with parsley.

      Current date/time is Sun Aug 20, 2017 3:46 am