Venison Fillet with Sloe Jelly*

Name: Venison Fillet with Sloe Jelly*
Yield: 2 Servings
Cuisine: Scottish
Ingredients: 2 tablespoons port; 1 tablespoon Moniack Castle sloe jelly (redcurrant, rowan, bramble and blackcurrant are equally suitable); salt and pepper; 2 × 4–6 oz (125 – 175 g) fillets of venison (or any tender, sinew-free meat from haunch or loin); 1 glas sfairly robust red wine; Lemon juice to taste; 2 tablespoons oil; 1 oz (50 g) unsalted butter (¼ stick) (optional)

Preparation info

2
Servings

Difficulty
Medium

Appears in

Broths to Bannocks

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

Europe
United Kingdom
Main course
Scotland
Gluten-free

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