Name: Noisettes of Venison
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 1 teaspoon redcurrant jelly; sauce poivrade, made with venison trimmings; 75 g/3 oz sugar; 200 ml/7 fl oz white wine vinegar; 75 ml/3 fl oz orange juice; 50 g/2 oz sultanas; 125 ml/4 fl oz white wine, boiled for 5 minutes; 50 g/2 oz fresh pineapple, cut into julienne; 150 ml/¼ pint sugar syrup; 50 g/2 oz capers; salt; 15 g/½ oz butter; 1 teaspoon lemon juice; 12 noisettes of venison; 2 tablespoons pine nuts

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

75 g/3 oz sugar
200 ml/7 fl oz<

Method

Place the sugar in a pan and cook gently to a dark caramel. Add the vinegar and reduce until syrupy. Add the orange juice and reduce again. Add the sauce poivrade and reduce until dark and glistening. Stir in the redcurrant jelly, lemon juice, salt and butter.

To make the garnish, toast the pine nuts: soak the sultanas in wine for 20 minutes. Cook the pineapple in the syrup until transl