| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Coxon’s kit, Coxon2 | 4 | servings | ||
INGREDIENTS
| 70 | g | Heather honey |
| 100 | g | Shallots |
| 1 | ts | Parsley; chopped |
| 6 | Lavender heads; up to 8 | |
| 50 | ml | Brandy |
| 1 | Bayleaf | |
| 6 | Crushed peppercorns | |
| 200 | ml | Dry red wine |
| 1 | ts | Tomato puree |
| 1 | tb | Redcurrant jelly |
| 7 | Floz brown stock | |
| 1 | tb | Heather honey |
| 10 | g | Unsalted butter |
| Venison bones |
INSTRUCTIONS
MARINADE Mix all the ingredients together, place the ingredients in the marinade for approximately 11/2 hours. Remove the venison and pat dry with a clean cloth or disposable paper towel. Heat the thick based pan and add a little clarified butter. Add the venison and seal on all sides, turning carefully approximately 2 minutes on each side. Add the chopped venison bones and any trimmings, flame with a little brandy. As soon as the venison is cooked transfer to a clean tray and rest in a warm place. To the pan add the marinade and bring to the boil. Add 7floz of stock, reduce the heat and simmer for approximately 20 minutes. Add 1tbsp of redcurrant jelly and 1tbsp of heater honey and 1tsp of tomato puree and cook until the sauce is slightly syrupy. Strain into a clean pan and keep warm until ready for use. Before serving whisk in a nut size piece of unsalted butter. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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