Pan Roast Venison With Plum Sauce Sweet Corn Cakes And Crisp Squash Blossoms Recipes

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VENISON WITH PLUMS AND CALVADOS



Venison With Plums and Calvados image

From Southern France, Calvados is an apple brandy, known for restorative properties. Here it forms a sauce for succulent venison tenderloin.

Provided by Amayzng30

Categories     Stew

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.
  • Add the plums, sage, and scallions and cook for two minutes.
  • Mix the cornstarch with the water and add to the pan.
  • Add the stock, Calvados, and jelly, and heat until thickened.
  • Return the venison, and heat gently to warm through.
  • (Can also be made with elk).

Nutrition Facts : Calories 245.3, Fat 10, SaturatedFat 1.7, Cholesterol 20.4, Sodium 5.7, Carbohydrate 14.8, Fiber 1.6, Sugar 9.8, Protein 25.3

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