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Recipes

Venison fillets with crème de cassis sauce

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Ingredients

  • 30g/1oz butter
  • 2 tbsp olive oil
  • 3 venison fillets, each weighing about 85g/3oz
  • 30ml/1 fl oz brandy
  • 55ml/2 fl oz crème de cassis
  • 100ml/ 3½fl oz venison stock or good quality beef stock
  • 1 venison sausage, casing removed and discarded
  • 1 tbsp fresh or dried cranberries
  • 1 tbsp chestnuts, peeled and mashed
  • 2 heart-shaped croutons, to serve
  • 1 tbsp venison or game pâte
  • 1 tbsp redcurrent jelly
  • watercress, to garnish