Loin of Venison with Wilted Spinach and Marc de Bourgionne Sauce

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About

Ingredients

  • 120g Small, seedless black grapes
  • 40ml Marc de Bourgionne
  • 400

Method

Remove the grapes from the stalks and pick out 60g of the smallest and set aside until ready to use. Place the remaining grapes in a bowl and hand-crush them to release their juice. Pour the Marc de Bourgogne over the grapes. Cover with cling-film and refrigerate for 12 hours.

Pick the spin