Recipe - Wild Highland Red Deer With Spiced Cabbage Blueberries And

1 kg Venison fillet; (2 1/4lb)
500 ml Veal jus; (17 1/2fl oz)
200 ml Blueberry vinegar; (1/3
pint)
One half Punnet blueberries
400 g Conference pears; (14oz)
50 g Butter; (1 3/4oz)
50 g Castor sugar; (1 3/4oz)
20 g Bitter chocolate; (3/4oz)
500 g Large jacket potatoes; (17
1/2oz)

Seal the venison steaks in a very hot pan and cook to the required degree.
Remove from pan, deglaze with blueberry vinegar and caramelise castor
sugar. Add game jus and reduce by half. Simmer for 10 minutes.

Correct seasoning and pass through a fine sieve and the return to the steak
pan. Add 15g (1/2oz) of dark, bitter chocolate and 60g (2oz) of unsalted
butter. Simmer and stir until melted (N.B. The sauce should have a nice
sheen and coat the back of a spoon). Add the blueberries and pears into the
sauce. Using the jacket potatoes, make a potato gallete.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.