Venison steaks with raspberry sauce
Great served with creamy polenta.
|½ cup||Raspberry jam, sieved|
|2 Tbsp||Wine, or water|
|2 tsp||Red wine vinegar|
|1 tsp||Cornflour, mixed to a paste with a little water|
|1 cup||Frozen raspberries|
- To make the sauce, heat the jam together with the wine or water and red wine vinegar. Stir in the cornflour paste until thickened. Add the raspberries and heat through.
- Tie the medallions into neat shapes, if required. Sprinkle both sides with the black pepper.
- Heat the oil in a heavy frying pan. Pan-fry the medallions for about 3-4 minutes each side. The meat should still be pink in the centre. Remove the medallions to a warm platter. Cover and rest for 4-5 minutes.
- Remove any ties. Drizzle the warm raspberry sauce over the steaks.
Check out more of Jan's venison recipes