Collops is the traditional Scots term for thin slices of meat.
Cut the venison into thin slices and fry in hot butter until a rich brown colour on both sides. Remove the meat and stir the flour into the remaining butter. Add the stock and water. Season with salt, pepper and mace. Put the venison back into the pan, cover and simmer very gently until tender. Skim the sauce and add the redcurrant jelly.
Serve the collops with the sauce poured over.
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