Venison With Plums and Calvados |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Southern France, Calvados is an apple brandy, known for restorative properties. Here it forms a sauce for succulent venison tenderloin. Ingredients:
16 ounces venison tenderloins |
2 tablespoons olive oil |
4 plums, halved pitted and sliced |
1 teaspoon fresh sage, chopped |
6 scallions, cut into 1 inch pieces |
1 tablespoon cornstarch |
2 tablespoons cold water |
2/3 cup stock |
4 tablespoons calvados |
1 tablespoon red currant jelly |
Directions:
1. Cut the venison into half-inch strips. Heat the oil over high heat and add venison strips. Cook 2 minutes or until browned. Remove from the pan.
2. Add the plums, sage, and scallions and cook for two minutes.
3. Mix the cornstarch with the water and add to the pan.
4. Add the stock, Calvados, and jelly, and heat until thickened.
5. Return the venison, and heat gently to warm through.
6. (Can also be made with elk).
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