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    Roast venison with serrano ham and plum-chilli jam.

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    Roast venison with serrano ham and plum-chilli jam.

    Post  Admin on Sat Mar 01, 2014 11:43 am

    Serves 2.

    Ingredients
    2 venison fillets, each 400g
    black pepper
    4 slices of Serrano ham

    For the plum-chilli jam:
    450 g Victoria plums, stoned
    300 ml red wine
    1 vanilla pod, slit lengthways
    1 red chilli, chopped
    1 tbsp freshly ground fennel seeds
    1 star anise
    grated zest of 1 oranges
    4 tbsp dark brown sugar
    100 ml red wine vinegar


    Method
    1. Make the plum-chilli jam. In a heavy-based saucepan bring the plums, wine, vanilla, chilli, fennel, star anise, orange zest, sugar and vinegar to the boil.

    2. Reduce the heat and simmer, stirring now and then, until the mixture becomes thick and sticky. Leave to cool and discard the vanilla pod.

    3. Preheat the oven to 240C/gas 9.

    4. Season the venison fillets with salt and freshly ground pepper. Wrap the venison fillets in the Serrano ham and seal in a very hot heavy-based frying pan until golden on all sides.

    5. Transfer the pan-fried venison to a roasting tray. Roast the venison in the oven for 3-4 minutes or until cooked to your liking. Allow to rest in a warm place for 10 minutes.

    6. Slice each venison fillet into six slices and serve with the plum compote.

      Current date/time is Sun Jun 25, 2017 6:19 am