Munchie
LIFE MEMBER
Ingredients
750g/1½lb loin fillet venison
butter
1 wine glass blackcurrant liqueur
125ml/4fl oz strong game or beef stock
1 tsp tomato purée
black pepper, freshly ground
Method
1. Bone the venison, if using loin.
2. Cut the venison into 10cm/4in discs (or collops) and beat lightly with a rolling pin to flatten them.
3. Fry gently in butter for one minute or so on each side.
4. Pour in the blackcurrant liqueur and flame.
5. Remove the venison from the pan, put into a serving dish and keep warm.
6. Meanwhile, as the flames die away from the blackcurrant liqueur, pour in the game or beef stock, and let it bubble for two or three minutes.
7. Stir in the tomato purée and season well with pepper. At this stage the sauce may be really quite thick and it would be a good idea to add 2 tbsp water and any juices that have seeped from the venison.
8. Dip your finger in to see if it tastes nice. If you have a good, runny, rich sauce, beat in a knob of butter to make it really rich and shiny. Then strain it through a fine sieve over the venison.
750g/1½lb loin fillet venison
butter
1 wine glass blackcurrant liqueur
125ml/4fl oz strong game or beef stock
1 tsp tomato purée
black pepper, freshly ground
Method
1. Bone the venison, if using loin.
2. Cut the venison into 10cm/4in discs (or collops) and beat lightly with a rolling pin to flatten them.
3. Fry gently in butter for one minute or so on each side.
4. Pour in the blackcurrant liqueur and flame.
5. Remove the venison from the pan, put into a serving dish and keep warm.
6. Meanwhile, as the flames die away from the blackcurrant liqueur, pour in the game or beef stock, and let it bubble for two or three minutes.
7. Stir in the tomato purée and season well with pepper. At this stage the sauce may be really quite thick and it would be a good idea to add 2 tbsp water and any juices that have seeped from the venison.
8. Dip your finger in to see if it tastes nice. If you have a good, runny, rich sauce, beat in a knob of butter to make it really rich and shiny. Then strain it through a fine sieve over the venison.