Venison Escalopes with Redcurrants

Venison Escalopes with Redcurrants

Serves 4

Core: 1 pt per serving

Points plan: 5 pts per serving

1 small onion, finely chopped

4 escalopes of venison, about 115g each

1 bay leaf

2 tsp freshly chopped parsley

6 juniper berries, lightly crushed

salt & pepper

175ml dry red wine

1 tbsp olive oil

1½ tbsp redcurrant jelly

Garnish

75g frozen redcurrants, thawed

Place the venison into a large shallow dish with the onion, bay leaf, parsley, juniper berrries and seasoning.  Pour in the wine, cover and leave in the fridge for 3-4 hours, or overnight, turning ocassionally.

Place an ovenproof dish in a low oven to warm.  Remove the escalopes from the fridge and reserve the marinade, straining off and discarding the onion.  Heat the oil in a large non-stick pan and cook the escalopes for 2-3 mins each side.  Transfer to the warmed dish and keep warm.

Strain the reserved marinade into the pan and stir to loosen any sediment.  Increase the heat and boil rapidly for 3-4 mins until reduced.

Stir in the redcurrant jelly season to taste and cook 1-2 mins.  Pour the sauce over the escalopes and garnish with the redcurrants.  Serve