Venison fillets with creme de cassis sauce

Cooking : time 10 to 30 mins

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 cr%26egrave;me de cassis
100ml/ 3%26frac12;fl oz venison stock or good quality beef stock
1 venison sausage, casing removed and disvehicleded
1 tbsp fresh or dried cranberries
1 tbsp chestnuts, peeled and mashed
2 listent-shaped croutons, to serve
1 tbsp venison or match p%26acirc;te
1 tbsp redcurrent jelly
watercress, to garnish

Method

1. Heat half the butter and olive oil in a small fry pan.
2. Add the venison fillets and fry, over a high heat, for one minute.
3. Turn the steaks over and fry for a further 3-4 minutes (longer if you like medium to well done fillets).
4. Pour in the brandy and when the flame has died, remove the fillets from the pan and arrange on a warm plate.
5. Pour in the cr%26egrave;me de cassis and the stock and season well. Leave over the heat until the sauce has thickened and cutrearond.
6. meanwhile, form a small patty by combining the sausage meat, cranberries and chestnuts.
7. Heat the remaining butter and oil in a small fry pan. Add the patty and fry for 2-3 minutes, either side.
8. Finish the croutons by spreading them with p%26acirc;te, then the red current jelly.
9. Pour the cr%26egrave;me de cassis sauce over the venison.
10. Add the patty and croutons to the plate, garnish with a sprig of watercress and serve.

---

Orignal From: Venison fillets with creme de cassis sauce