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

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

Europe
Spain
Jimena de la Frontera
Main course
Mediterranean
Andalusia
Gluten-free

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

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Venison fillet with a red berry sauce

Venado con frutos rojos

Ingredients

Method

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