Venison Medallions with Fresh Blackcurrant SauceKNORR
I go hunting a lot. There’s something nice about the ritual of seeing an animal grow, of hunting it and cooking it oneself. You know exactly what you’re working with. Venison is one of my favourite meats – a full flavoured red meat but surprisingly…
lean and healthy. This is venison dish is the perfect winter recipe
- 500 grams venison medallions (or a whole piece from the saddle)
- 1 tablespoon vegetable oil
- 50 milliliters blackcurrant juice
- 100 milliliters red wine
- 25 milliliters crème de cassis
- 1 Knorr Chicken Stock Pot
- 1 teaspoon double cream
- black pepper
- 100 grams blackcurrants
- 100 milliliters port
- If you are working with a whole piece of venison saddle, start by cutting it into 12 nice big chunks.
- Heat the oil in a heavy-based frying pan.
- When it’s good and hot, add the venison pieces. My tip is to think of the twelve pieces as the numbers on a clock face. That’s the easiest way to remember which one you put in the pan first. Turn the pieces in the order in which you put them in. That way, you’ll get consistently cooked medallions. I serve venison saddle pink so it’s still incredibly tender. Think of it like cooking a steak: if you like it medium rare, do it medium rare and so on. Once the venison is cooked, pop it in a very low oven just to keep warm.
|Calories270Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.