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

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

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.