Collops of Venison with Cranberry Sauce, Tagliatelle and Bacon

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

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


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