Name: Venison fillet with a red berry sauce (Venado con frutos rojos)
Yield: Serves 4
Cuisine: Spanish
Ingredients: ½ cup (2½ oz/70 g) chopped strawberries; ½ teaspoon sea salt flakes; ½ cup (2½ oz/70 g) blackberries; Seeds of ½ pomegranate; Sage in flower (optional); ¼ cup (1½ oz/40 g) seedless raisins; 2 teaspoons sugar; 14 oz (400 g) venison tenderloin; ¾ cup (2½ oz/70 g) fresh cranberries; 2–3 tablespoons extra virgin olive oil; 3 teaspoons beef gravy granules, dissolved in 1 cup (250 ml) water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

At last, an Andalusian cook who uses pomegranate seeds! Here Angeles uses wild venison from the hills—she says it’s quite tough since it is an older deer; smaller, younger ones are more tender. The slightly tart berries work beautifully with the dark, strong meat.

Ingredients

2–3 tablespoons extra virgin olive oil
14 oz (400 g) venison tende

Method

Preheat the oven to 250°F (120°C).

In a frying pan, heat the olive oil over high heat and briefly sear the venison on all sides to seal in the juices, then sauté, turning frequently, until cooked to your liking, 5 to 7 minutes. Transfer the meat to an ovensafe dish and keep it