Pan-fried venison with sloe gin & plum sauce

1 of 5-a-day 2 servings 30-60 minutes 400 kcal or less dinner party game meat game recipes gluten free iron low fat main course mains meals for two romantic september recipes valentines meal

N/A

Source

Ingredients

6 juniper berries Finely chopped

2 venison steaks

15g butter

3 plums , 2 quartered, 1 finely chopped

1 garlic clove , finely chopped

3 tbsp sloe gin (or use 2 tsp port)

125ml hot beef stock made with 1 tbsp liquid beef stock (or gluten-free alternative)

thyme sprigs

wilted spinach , to serve (optional)

Method

Press the juniper and lots of black pepper onto the steaks. Heat the butter in a frying pan until foaming, add the plum quarters and the steaks. Cook to your liking, turning halfway through. Remove and keep warm.

Tip the chopped plum and garlic into the pan juices and cook, stirring, until softened. Pour in the sloe gin, allow to sizzle, then add the hot stock. When the plums are really soft, press the mixture through a sieve to remove the skins. Try to get as much pulp through as you can, as this will add flavour and body to the sauce. If it's too thick, add a dash of boiling water.

Put the steaks on warmed plates, top with the plum quarters and spoon round some sauce. Scatter over the thyme and a little black pepper. Serve with Fennel Dauphinoise (see 'Goes well with', right) and wilted spinach.