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Serves 4.
Ingredients
• 1 litres red wine, such as Shiraz
• 1 tbsp redcurrant jelly
• 2 white pears, peeled and halved
• 250 g chestnuts, blanched in boiling water and peeled
• 100 ml chicken stock
• 100 ml cream
• 500 g venison fillets
• 50 g butter
Method
1. Preheat the oven to 220C/200C fan/gas 7.
2. Put the wine and redcurrant jelly in a large pan and bring to the boil. Add the pears and cook over a medium heat until the pears are soft. The time this takes will depend on the ripeness of the pears. Remove the pears and cook the liquid steadily until reduced and syrupy.
3. Put the chestnuts in a clean pan with the chicken stock and cream, bring to the boil, and cook gently until soft. Remove from the heat and blend in a food processor or blender to a creamy consistency.
4. Put the venison in a tin or baking dish, smear with the butter and season with salt and pepper. Cook in the oven for 4-5 minutes, for rare meat. Allow to rest for five minutes before serving.
5. To serve: Place the pear halves on a serving plate with the venison. Serve with the cream of chestnut and red wine reduction from the pears.
Ingredients
• 1 litres red wine, such as Shiraz
• 1 tbsp redcurrant jelly
• 2 white pears, peeled and halved
• 250 g chestnuts, blanched in boiling water and peeled
• 100 ml chicken stock
• 100 ml cream
• 500 g venison fillets
• 50 g butter
Method
1. Preheat the oven to 220C/200C fan/gas 7.
2. Put the wine and redcurrant jelly in a large pan and bring to the boil. Add the pears and cook over a medium heat until the pears are soft. The time this takes will depend on the ripeness of the pears. Remove the pears and cook the liquid steadily until reduced and syrupy.
3. Put the chestnuts in a clean pan with the chicken stock and cream, bring to the boil, and cook gently until soft. Remove from the heat and blend in a food processor or blender to a creamy consistency.
4. Put the venison in a tin or baking dish, smear with the butter and season with salt and pepper. Cook in the oven for 4-5 minutes, for rare meat. Allow to rest for five minutes before serving.
5. To serve: Place the pear halves on a serving plate with the venison. Serve with the cream of chestnut and red wine reduction from the pears.
