| 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.
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