Venison and Sloe Berries

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Equipment

Ingredients

  • 200 g sloe berries or damsons
  • 150 ml port
  • 2 venison steaks
  • salt & pepper
  • 1 tbsp olive oil
  • 2 cm grated ginger
  • 2 tsp sloe or redcurrant jelly

Instructions

  • Place the berries in an ANTA Pudding Bowl and pour over the port.
  • Cover and leave in a cool place overnight.
  • Season the venison steaks and fry in a little olive oil.
  • For rare steak, cook for one minute each side, medium steak two minutes each side and well-done steak three minutes each side.
  • Remove from pan and set aside to rest.
  • Tip the soaked berries and liquid into the pan and add the grated ginger and jelly.
  • Bring to the boil, season, then simmer for about 10 minutes to reduce the sauce.
  • Serve on a warm ANTA Dinner Plate.
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Course Fruit / Wild