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Ingredients
•2tbsp sunflower oil
•300g (11oz) venison fillet
•150ml (¼ 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 8–10min. Set aside, covered with foil, in a warm place.
2 Add the port to the pan and bring to the boil. Simmer for 3–4min 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.
•2tbsp sunflower oil
•300g (11oz) venison fillet
•150ml (¼ 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 8–10min. Set aside, covered with foil, in a warm place.
2 Add the port to the pan and bring to the boil. Simmer for 3–4min 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.
