Venison with plum sauce recipe

A sophisticated dinner dish for the late summer plums. Try serving this with bean mash and sautéed spinach, or potato gratin. Serves 2.

• 2 Venison fillets
• 2 plums
• Port
• Red wine vinegar
• Worcestershire sauce
• Oil
• Butter
• Sugar
• Salt and pepper

Instructions:

1. Pre-heat oven 200°C
2. Heat a large pan
3. Season venison with salt and pepper, and rub with a little oil
4. Place in hot pan and sear on all sides
5. Place in oven for 10 min for medium thickness
6. Cut 2 plums into wedges
7. Melt a knob of butter and add plums and 2 teaspoons of sugar
8. Cook on low heat for 5 mins to soften, stirring occasionally
9. Add 2 glugs of port and 1 glug of red wine vinegar, plus a dash of Worcestershire sauce
10. Simmer for 5 mins
11. Add beef stock if too sweet
12. Increase heat to reduce liquid if needed