14th Mar 2012 - 09:12
Ingredients
Serves 4 120 – 140gm Cranborne venison saddle per person A small onion 1 stick of celery 1 small carrot 6 crushed juniper berries Large measure of port 1 tsp redcurrant jelly Half pint of beef or game stock 50 gm butter Salt and pepper to season
Preparation method
Seal venison in hot pan and then remove and place in a clean oven proof tray in a pre heated oven on 200 degrees. Cook for 4 – 5 minutes and then rest before serving. For the sauce: Finely chop the onion, celery and carrot and add to pan with a knob of butter. Add juniper berries, port and redcurrant jelly and fry until the mixture becomes syrupy. Finally add stock and blend ingredients and season to taste. Sieve mixture into a clean saucepan ready to pour onto the Cranborne venison.
Recipe courtesy of