Venison Fillet with a Redcurrant Jus 

SERVES TWO

2 Oslinc Venison Fillets

1tbsp locally produced rapeseed oil

Knob of butter

100g porcini or wild mushrooms (cut into thick slices)

For the jus

Knob of butter

1 shallot, diced

8 juniper berries

50g redcurrants

150ml port

150ml chicken stock

2 tsp redcurrant jelly

For the jus; melt the butter in a pan, cook the shallot for 3 minutes to soften. Add the berries and redcurrants and cook for 1minute, then stir in the port and reduce by half. Pour in the stock and reduce by half again. Stir in the jelly and pass through a sieve into a pan to keep warm.

Season the Venison Fillets with a little salt and pepper and pan fry in the oil approximately 3 minutes each side (depending on the thickness of the fillets, but try not to overcook as the meat is very low in fat and can easily dry out.) Leave the meat to rest and then slice. Add the butter and mushrooms to the pan and fry for about 2 minutes to cook through.

Place the sliced Venison and mushrooms onto warm plates, drizzle over the sauce and serve with mash potatoes or celeriac puree and seasonal vegetables.

Oslinc Tip:

If you have any of the Jus left over try it with our Venison Apple and Cranberry Sausages for a mid-week Gourmet Meal.