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!

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