Venison with a Cranberry Sauce

by Betty Bee

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Venison is low in fat but still tastes great. This is quick and simple to prepare, festive and a blessing for all those cooks faced with turkey haters. You may use port or vegetable stock in the sauce depending on how healthy you feel like being at this time of year.

Serves 4

350 g venison fillet

200 ml port or vegetable stock

1 tablespoon cranberry jelly

1 teaspoon Dijon mustard

1 tablespoon oil

salt, pepper

Heat the oil in a large pan. Fry the venison fillet over a high heat until browned. Turn down the heat and cook for a further ten minutes. Remove the venison from the pan and wrap it in foil and keep it warm.

Add the port or stock to the pan and cook for 5 minutes or until it has reduced by two thirds. Add the cranberry jelly and mustard to the pan and season.

Carve the venison fillet in thick slices and serve with the sauce.

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