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Ingredientes
- 70 gm Heather honey
- 100 gm Shallots
- 1 tsp Parsley, minced
- 6 x Lavender heads, up to 8
- 50 ml Brandy
- 1 x Bayleaf
- 6 x Crushed peppercorns
- 200 ml Dry red wine
- 1 tsp Tomato puree
- 1 Tbsp. Redcurrant jelly
- 7 fl ounce brown stock
- 1 Tbsp. Heather honey
- 10 gm Unsalted butter
- Â Â Venison bones
Direcciones
- Mix all the ingredients together, place the ingredients in the marinade for approximately 11/2 hrs.
- Remove the venison and pat dry with a clean cloth or possibly disposable paper towel. Heat the thick based pan and add in a little clarified butter. Add in the venison and seal on all sides, turning carefully approximately 2 min on each side.
- Add in the minced venison bones and any trimmings, flame with a little brandy. As soon as the venison is cooked transfer to a clean tray and rest in a hot place.
- To the pan add in the marinade and bring to the boil. Add in 7floz of stock, reduce the heat and simmer for approximately 20 min.
- Add in 1tbsp of redcurrant jelly and 1tbsp of heater honey and 1tsp of tomato puree and cook till the sauce is slightly syrupy. Strain into a clean pan and keep hot till ready for use.
- Before serving whisk in a nut size piece of unsalted butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 121 | |
| Calories from Fat 19 | 16% |
| Total Fat 2.17g | 3% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 183mg | 8% |
| Potassium 176mg | 5% |
| Total Carbs 8.82g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.06g | 2% |
| Protein 1.24g | 2% |
