Venison with Damson Jelly
4 Venison Fillets
75g (3oz) Butter
3 Tblsp Isabella’s Damson Jelly with Gin
284ml (½ pint) Beef Stock
140ml (¼ pint) Red Wine
Melt butter in a large frying pan until “smoking”hot.
Fry the Venison Fillets for 2-3 minutes on both sides.
Remove the Venison from the pan and keep warm.
Add the Stock and Red Wine to the frying pan reduce the heat and cook the liquid until reduced by half.
Add the and stir to dissolve.
Season the sauce to taste and return the Venison to the pan to coat in the sauce.
Serve with creamy mashed potatoes and fine green beans
This sauce can also be served with pate, cold pork or game pie, blue cheese or a creamy brie.
2008 Great Taste Award Winner
This recipe can also use Isabella’s Apple Jelly with Juniper in place of the Damson Jelly