Venison Fillet with Sloe Jelly*

Preparation info
  • 2

    Servings
    • Difficulty

      Medium

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day

By Catherine Brown

Published 1990

  • About

Ingredients

  • 2 × 4–6 oz (125 – 175 g) fillets of venison (or any tender, sinew-free meat from haunch or loin)
  • 2 ta

Method

Cooking the Meat

Heat the oil in a pan and sauté the meat at a high heat for about 2 minutes. Very tender meat should preferably be served pink in the middle to retain as much of the natural flavour as possible. Remove and keep warm.

Making the Sauce

Add the red wine to the pan juices and reduce by about