Poultry and Game Recipes - Venison with Brandy and Redcurrant Sauce Recipe

  
 

Poultry and Game Recipes - Venison with Brandy and Redcurrant Sauce Recipe

Ingredients

Serve 4-6

  • 625-750 g/1 1/4 lb venison, diced

  • 2 tablespoons olive oil

  • 125 g/4 oz streaky bacon, rinded and diced

  • 2-3 tablespoons seasoned flour

  • 6-8 tablespoons redcurrant jelly

  • 2 tablespoons grappa or brandy

  • salt and pepper

Marinade:

  • 1 carrot, sliced

  • 1 celery stick, sliced

  • 1 onion, sliced

  • 2 garlic cloves, crushed

  • 6-8 parsley stalks

  • 1 rosemary or thyme sprig

  • 2 bay leaves

  • 4 juniper berries

  • 8 peppercorns

  • 600 ml/1 pint red wine

Method:

  1. Place the venison and the marinade ingredients in a non-metallic bowl, cover and refrigerate for at least 24 hours, turning the venison from time to time.

  2. Remove the meat from the marinade, reserving the marinade, and drain until dry. Heat the oil in a pan. Add the bacon and fry until golden brown. Remove from the pan.

  3. Toss the venison in the seasoned flour, then add to the pan and brown it on all sides in the hot oil. Add the bacon and the marinade.

  4. Season lightly with salt and pepper, cover and simmer over a low heat or cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 1/2-2 hours.

  5. Remove the venison from the pan, cover and keep hot. Strain the cooking liquid into a clean pan and whisk in 2 tablespoons of redcurrant jelly.

  6. Boil until the sauce reduces to a thin coating consistency. Pour over the meat and keep hot.

  7. Melt the remaining redcurrant jelly in a pan and whisk until smooth. Add the grappa or brandy and boil for about 1 minute. Serve in a warmed sauce boat.