Spinach with onions & pine nuts
Jazz up a bag of spinach with caramelised onions and the crunch of pine nuts
Pan-fried venison with sloe gin & plum sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 6 juniper berriesFinely chopped
- 2 venisonsteaks
- 15g butter
- 3 plums2 quartered, 1 finely chopped
- 1 garlic clovefinely chopped
- 3 tbsp sloe gin(or use 2 tsp port)
- 125ml hot beef stockmade with 1 tbsp liquid beef stock (or gluten-free alternative)
- thyme sprigs
- wilted spinachto serve (optional)
Nutrition: per serving
- kcal330
- fat9glow
- saturates5g
- carbs8g
- sugars7g
- fibre2g
- protein40g
- salt0.4g
Method
step 1
Press the juniper and lots of black pepper onto the steaks. Heat the butter in a frying pan until foaming, add the plum quarters and the steaks. Cook to your liking, turning halfway through. Remove and keep warm.
step 2
Tip the chopped plum and garlic into the pan juices and cook, stirring, until softened. Pour in the sloe gin, allow to sizzle, then add the hot stock. When the plums are really soft, press the mixture through a sieve to remove the skins. Try to get as much pulp through as you can, as this will add flavour and body to the sauce. If it's too thick, add a dash of boiling water.
step 3
Put the steaks on warmed plates, top with the plum quarters and spoon round some sauce. Scatter over the thyme and a little black pepper. Serve with Fennel Dauphinoise (see 'Goes well with', right) and wilted spinach.
