Recipe details

Venison Undercut with Apple Caramel Sauce

Ingredients :

- 4 Venison Undercuts

- 50 g. Clarified Butter

- Salt and Pepper

- 50 g. Sugar

- 25 ml. Sherry Vinegar

- 100 ml. Port Wine

- 300 ml. Game Stock

- 90 g. Peeled Apples, cut into cubes

Optionals :

Preheat oven to 100 degrees Celsius.

In a hot pan, brown the venison in the butter, 1 to 2 minutes per side. Salt and pepper to taste during heating.

Place the venison in the oven.

Degrease the pan and place back over heat. Caramelise the sugar and vinegar in it. Add the apples.

Remove caramel from heat. Add the port wine and reduce by two-thirds. Add the stock and season to taste.

Place the venison on a hot dish and garnish with vegetables. Pour the caramel sauce over the venison.

Serve immediately.

Preparation :

Seasonal Vegetables

Comments :

A touch of exotism for this succulent fish!