Venison with Crème de Cassis Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 4 X 5 oz. fillets venison - or the boned out saddle of a fawn cut into 4
  • 1 measure crème de cassis
  • 1


Season your meat with salt, herbs and lots of black pepper. Fry gently in the butter for about 3 minutes each side.

Flame with the cassis. Add your jelly and allow to bubble for a few moments. The meat should be rare and the sauce very rich.

Serve with ribbon noodles in a creamy cheese sauce. And a crisp green salad.