PAN FRIED VENISON WITH EASY TO MAKE PORT WINE & THYME JUS
Pan Fried Venison With Easy To Make Port Wine & Thyme Jus Cooking Time: 50mins
Serves: 2
INGREDIENTS
500g Venison haunch
1 Shallot
Hand full of fresh thyme
40g ice cold butter
100ml beef stock
Glug of EVOO
Seasoning
METHOD
- Slice venison into 4 and season with salt & pepper and mix well with the EVOO.
- Chop thyme and set aside.
- Seal in hot, non-stick pan. Remove and set aside. Add 20g butter and splash of olive oil to the same pan and add shallots with a squeeze of anchovy paste. Put on low-medium heat and sweat but keep mixing. Pour in the port and reduce until almost gone. Add beef stock and reduce by half, keep mixing. Set aside.
- When ready to serve, put venison in hot oven 180 / 200 for 5mins. Place jus on stove and turn up the heat. Add 20g ice cold butter and whisk in the sauce. Add chopped thyme and turn off the heat.
- Serving suggestion; braised red cabbage with pear and herb spatzle.
Thank you for taking the time to read this recipe. Should you have any questions or wish to find out more, please don’t hesitate to contact us today at Victus Emporium.
