Venison with plums is a delightful dish that combines the richness of tender venison with the sweetness of ripe plums. This recipe serves four and offers a harmonious blend of flavors that will surely impress your dinner guests. The succulent strips of venison are sautéed to perfection, creating a caramelized exterior while maintaining a juicy interior. The plums add a burst of fruity goodness, and the aromatic sage and spring onions provide a hint of freshness. A luscious sauce made with orange juice, chicken stock, and port complements the dish, adding depth and complexity. The final touch of redcurrant jelly and brandy elevates the flavors to new heights. Whether you’re hosting a special occasion or simply craving a gourmet meal, this venison with plums recipe is a winning choice.
INGREDIENTS:
- 2 tablespoons olive oil
- 500g/1lb 2oz venison fillet, cut into 1cm/1⁄2in strips
- 4 plums, halved, stoned, and sliced
- 1 teaspoon chopped fresh sage
- 6 spring onions, cut into 2.5cm/1in lengths
- 1 tablespoon cornflour
- 2 tablespoons freshly squeezed orange juice
- 150ml/5fl oz chicken stock
- 4 tablespoons port
- 1 tablespoon redcurrant jelly
- 1 tablespoon brandy
- Salt and freshly ground black pepper
PREPARATIONS:
- Heat the oil in a heavy frying pan and sauté the venison over high heat for about 2 minutes until browned. Remove from the pan with a slotted spoon and set on a plate.
- Add the plums, sage, and spring onions to the pan, and cook for 2 minutes, stirring occasionally.
- Mix the cornflour with the orange juice, and add to the pan. Add the stock, port, and redcurrant jelly, and heat, stirring, until thickened.
- Return the venison to the pan, season with salt and pepper, and pour in the brandy. Heat through and serve immediately.
YIELD:
- This recipe serves 4.
SPECIAL INSTRUCTIONS:
- Be cautious not to overcook the venison, as it may become tough and dry.
- Adjust the seasoning according to your taste preferences.
- Serve the dish immediately to enjoy the flavors at their best.
TIPS:
- To achieve a perfectly browned exterior, ensure that the frying pan is hot before adding the venison.
- Use ripe plums for a sweeter taste and softer texture.
- If desired, garnish the dish with fresh sage leaves for an added visual appeal.
In conclusion, venison with plums is a delightful culinary experience that combines the tenderness of venison with the sweet juiciness of plums. The dish is elevated by the addition of fresh sage, spring onions, and a luscious sauce made with orange juice, chicken stock, port, redcurrant jelly, and brandy. The flavors meld together to create a harmonious and indulgent taste that is sure to impress your taste buds.
To prepare this dish, begin by sautéing the venison until it is beautifully browned, and set it aside to retain its juiciness. In the same pan, cook the plums, sage, and spring onions until they release their flavors and become slightly tender. The cornflour and orange juice mixture will lend a thick and velvety texture to the dish when added to the pan along with the chicken stock, port, and redcurrant jelly. Stir until the sauce thickens, and then reintroduce the venison to the pan. Season with salt and pepper, and pour in the brandy for an extra kick of flavor. Heat everything through and serve immediately to savor the dish at its peak.
To enhance your venison with plums experience, consider some helpful tips. Ensure the frying pan is adequately heated before adding the venison to achieve a delicious caramelized exterior. Opt for ripe plums, as they will contribute a sweeter taste and softer texture to the dish. For an elegant presentation, garnish the plate with fresh sage leaves.
Whether you’re hosting a special occasion or simply indulging in a gourmet meal, venison with plums is a superb choice. The combination of flavors, textures, and aromas will leave a lasting impression on your palate. So gather the ingredients, follow the preparations, and enjoy this exquisite dish with your loved ones. Bon appétit!
