Venison Escalopes With Red Wine
You can buy venison from any butcher with a game licence. Young venison is usually tender enough not to need hanging but older, tougher animals benefit from it. Your butcher can advise on this.
SERVES 6
6 escalopes of venison cut from the haunch (leg), each weighing about 175 g (6 oz)
1 small onion, skinned and finely chopped
1 bay leaf
2 fresh parsley sprigs
8 juniper berries
300 ml (1/2 pint) dry red wine
15 g (1/2 oz) butter
15 ml (1 tbsp) vegetable oil
30 ml (2 tbsp) redcurrant jelly
salt and pepper
1. Put the escalopes in a large shallow dish and sprinkle with the onion, bay leaf, parsley and juniper berries. Pour on the wine, cover and marinate in the refrigerator for 3 - 4 hours or overnight, turning the escalopes occasionally.
2. Remove the escalopes from the marinade, reserving the marinade. Heat the butter and oil in a large frying pan and fry the escalopes for 3 - 4 minutes on each side. Transfer to a warmed serving dish and keep warm while making the sauce.
3. Strain the reserved marinade into the frying pan and stir to loosen any sediment. Increase the heat and boil rapidly for 3 - 4 minutes, until reduced. Stir in the redcurrant jelly and season the mixture to taste. Cook for 1 - 2 minutes, stirring, then pour over the escalopes.
Serve immediately with game chips and carrots.
