Venison with Red Wine Sauce
The tastes of red wine and black plum surround gamey venison in a surprising treat.
4 venison steaks
virgin olive oil
4 black plums, sliced
300 ml of your favourite Shiraz by Taylors
Juice of ½ lemon
Bring the plums to the boil in a large saucepan. Then pour in the Shiraz and lemon juice, simmer for 20 minutes.
Puree with a masher or use a blender and mix to a smooth consistency.
Meanwhile heat the olive oil in a large heavy pan. Cook the venison steaks for around 2 minutes each side, or to your preference of rare – well done.
Pour the plum sauce over the venison, serve hot.
Food type: Duck/Game