Venison makes a sophisticated dinner dish with late summer plums. Try serving this with bean mash and sautéed spinach, or potato gratin. Serves 2.

Ingredients:

  • 2 Venison fillets
  • 2 plums
  • Port
  • Red wine vinegar
  • Worcestershire sauce
  • Oil
  • Butter
  • Sugar
  • Salt and pepper

Method:

  1. Pre-heat oven 200°C
  2. Heat a large pan
  3. Season venison with salt and pepper, and rub with a little oil
  4. Place in hot pan and sear on all sides
  5. Place in oven for 10 min for medium thickness
  6. Cut 2 plums into wedges
  7. Melt a knob of butter and add plums and 2 teaspoons of sugar
  8. Cook on low heat for 5 mins to soften, stirring occasionally
  9. Add 2 glugs of port and 1 glug of red wine vinegar, plus a dash of Worcestershire sauce
  10. Simmer for 5 mins
  11. Add beef stock if too sweet
  12. Increase heat to reduce liquid if needed

venison with plum sauce