Collops of Venison with Cranberry Sauce, Tagliatelle and Bacon

Name: Collops of Venison with Cranberry Sauce, Tagliatelle and Bacon
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 250 g (9 oz) piece green back bacon; 2 eggs; 4 shallots, finely sliced; 500 ml (18 fl oz) sauce demi-glace, made with venison stock; 100 ml (3½ fl oz) ruby port; 500 g (1¼ lb) loin of venison, trimmed of excess fat; 1 tbls corn oil; 25 g (1 oz) granulated sugar; 250 g (9 oz) semolina or strong plain flour; parsley sprigs to garnish; salt and pepper; grated zest of ½ orange; 1 tsp butter; 1 egg yolk; 100 g (4 oz) cranberries; 25 g (1 oz) unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

250 g (9 oz) piece green back bacon
500 g (

Europe
United Kingdom
Main course
Dinner

Method

To make the sauce, melt the butter and sweat the shallots for 3 minutes. Add the cranberries and sugar and sweat for a further 3 minutes. Deglaze the pan with the port and reduce by two-thirds. Add the demi-glace and orange zest and reduce to a light syrup. Pass through a fine sieve and keep warm.

Make the pasta by combining all the ingredients except the oil, to form a smooth dough. Be