In a medium pan cook the spinach in a little oil and season with salt and pepper. Knob of butter.


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Reduce the heat to low and stir in the redcurrant jelly until it melts.

Venison with redcurrant jus. Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised about 10 mins. Taste and adjust the seasoning. Add the stock and reduce by half.

Season with salt and pepper. Paired with the classic flavours of rosemary and redcurrant this venison loin recipe really is a celebration of Scottish flavours and produce. Melt the butter in a pan cook the shallot for 3 minutes to soften.

Add water if it starts to get low on liquid. Venison with Redcurrant Jus. Whisk in the redcurrant jelly Worcestershire sauce mustard and orange zest and juice.

Strain the stock through a sieve into a saucepan. Add the red wine and port mix bring to the boil and reduce by a third 3. To make this perfect for accompanying venison.

Graeme Taylor creates a fantastic roast venison dish perfect for a dinner party treat or as alternative to the traditional Sunday roast. Cook until reduced by half. Stir in the mustard.

Pat dry with a little kitchen towel Add the port and Redcurrant jelly to the hot Jus Remove the potato rosti from the oven and place on a plate. In a saucepan place the redcurrant jelly stock and redcurrants over a medium to high heat and reduce by a third. Cook for around 15 minutes until soft then drain and mash with the.

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Add the rosemary and the wine. Once the jus is in the clean pan add two large dessert spoons of redcurrant jelly and heat until it dissolves. Preheat an oven to 180ÂșCgas mark 4.

Cook on the hob on the lowest possible heat for about 90 mins. Add the red currants once ready to serve and gently heat them through. Meanwhile bring a pan of salted water to the boil and add the diced root vegetables for the mash.

Heat a frying pan on your highest setting and add the oil. Add the port wine and herbs and simmer for 10 mins or until. Remove the steaks from the oven and slice each into 3-4 diagonal slices.

Strain the sauce into a warmed gravy boat. Add the red currant jelly and reduce again until your Jus is nice and syrupy. 2 tsp redcurrant jelly.

Season to taste with salt and pepper. 100g porcini or wild mushrooms cut into thick slices For the jus. Venison Fillet with a Redcurrant Jus.

Add any juices on the plate to the sauce. 2 Oslinc Venison Fillets. Put the pan on the hob and bring to the boil then reduce to a simmer for 20-30 mins to reduce the sauce by half.

Then add the redcurrant jelly. For the Redcurrant Jus. Roast the Venison by first seasoning with salt and pepper.

Toss the beetroots in salt and oil and roast in the oven for about 20 minutes until tender. Melt the butter in a saucepan add the shallots and sauté until soft. In a separate frying pan cook some Forestiere mushrooms in a minimum amount of oil until browned and cooked.

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1tbsp locally produced rapeseed oil.


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