Venison Collops with Sloe Jelly

Cook’s Tips: The tender cuts – that is the meat farthest away from the head and feet: the loin, tenderloin, steaks and chops – are cooked hot and fast. Without fat layers to cook through, the heat penetrates through the muscle, cooking the meat to rare or medium-rare in just minutes thus minimising the loss of juices. When game meat is over-cooked, the connective tissue in the muscle contracts, squeezing out all the juices, making the meat dry, tasteless and tough.