Recipe - Venison Chops With Fruit Sauce

FOR THE MARINADE
1 Pack; (250g/350g) venison
; chops
175 ml Red wine; (6fl oz)
1 tablespoon Sherry vinegar
1 Bayleaf
1 Sprig thyme
6 Black peppercorns

FOR THE SAUCE
1 284 ml carto fresh beef
stock
1 tablespoon Redcurrant jelly
1 tablespoon Port; (optional)
1 tablespoon Olive oil
15 g Butter; ( 1/2oz)
Salt and freshly ground
black pepper
6 Pitted dried prunes
1 tablespoon Raisins
1 tablespoon Freshly chopped parsley

Place the chops in a nonmetallic dish, add the marinade ingredients, cover
and marinate in the refrigerator overnight.

Strain the marinade into a pan to remove bayleaf, thyme and peppercorns.
Add the stock, redcurrant jelly and port, bring to the boil then reduce to
a simmer until the liquid has reduced to approximately 175ml (6fl oz).

Brush chops with olive oil and grill following pack instructions.

Whisk the butter into the sauce, season and add the prunes and raisins
simmer for a further 45 minutes.

Serve immediately sprinkled with freshly chopped parsley.

Converted by MC_Buster.

NOTES : Venison with a traditional fruity sauce, ideal to serve with new
potatoes and vegetables.NoteThis recipe requires overnight marinating.

Converted by MM_Buster v2.0l.