Splash out on some rich game meat for two, then serve seared to your liking with a deep fruity sauce
Prep:20 mins
Serves 2
6 juniper berries Finely chopped2 venison steaks15g butter3 plums, 2 quartered, 1 finely chopped1 garlic clove, finely chopped3 tbsp sloe gin (or use 2 tsp port)125ml hot beef stock made with 1 tbsp liquid beef stock (or gluten-free alternative)thyme sprigswilted spinach, to serve (optional)
STEP 1Press the juniper and lots of black pepper onto the steaks. Heat the butter in a frying pan until foaming, add the plum quarters and the steaks. Cook to your liking, turning halfway through. Remove and keep warm.STEP 2Tip the chopped plum and garlic into the pan juices and cook, stirring, until softened. Pour in the sloe gin, allow to sizzle, then add the hot stock. When the plums are really soft, press the mixture through a sieve to remove the skins. Try to get as much pulp through as you can, as this will add flavour and body to the sauce. If it’s too thick, add a dash of boiling water.STEP 3Put the steaks on warmed plates, top with the plum quarters and spoon round some sauce. Scatter over the thyme and a little black pepper. Serve with Fennel Dauphinoise (see ‘Goes well with’, right) and wilted spinach.
