1 tbls olive oil
Salt and ground white pepper
4 x 300g venison steaks
Oil the steaks with the olive oil and season with salt and pepper.
In a very hot pan sear the steaks to the way you like them done, I would recommend no further cooked than medium, so that they are nice and juicy and tender and not dried out. Serve with the Plum Sauce, Roast Potatoes and Seasonal Veggies.
Spicy Plum Sauce
2 tsp olive oil
2 tbls very finely chopped red onion
¼ tsp ground cinnamon
½ tsp ground cumin
2 cloves crushed garlic
Salt and pepper to taste
1 cup roughly chopped red plums
2 tsp orange zest
¾ cup Dry Land Joseph’s Legacy
3 tbls plum jam or red currant jelly
Heat the olive oil and gently fry the onion cinnamon, cumin and garlic till fragrant, add the plums and orange zest and the wine and simmer till reduced by half, stir in the jam or redcurrant jelly, taste and adjust the seasoning.
Wine: The Dry Land Collection Joseph’s Legacy
© Jenny Morris 2016 All Rights reserved