Venison with plums
Ingredients
12
Steps
4
Serves
4
Cook Time
5-10 Min
Ingredients
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Heat the oil in a heavy frying pan, and sauté the venison over a high heat for about 2 minutes until browned. Remove from the pan with a slotted spoon and set on a plate.
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Add the plums, sage and spring onions to the pan, and cook for 2 minutes, stirring occasionally.
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Mix the cornflour with the orange juice, and add to the pan. Add the stock, port and redcurrant jelly, and heat, stirring, until thickened.
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Return the venison to the pan, season with salt and pepper, and pour in the brandy. Heat through and serve immediately.