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Venison Cutlets with Berry Sauce
Ingredients
2 x Rib or 4 Rib Rack (about 320 gm)
1 x cup Blackberries or Blueberries
Reserve berries for garnish
2 x shallots
25 mls. raspberry or red wine vinegar
50 gm butter
1 cup brown sauce
1 tsp. cornflour
1 pear
50 g melted butter or vegetable oil.
salt and pepper
Method
Preheat oven to 190°C.
Peel pear, cut in 1/2 and remove core. Brush with melted butter and season. Roast for 25-30 minutes on a baking sheet until golden.
Wipe meat dry and season with cracked pepper and salt.
Roast for 15 minutes
Chop shallots finely.
Sauté shallots in butter until soft. Add the berries and vinegar. Reduce, add brown sauce
Puree sauce and pass through a fine sieve. Season.
Thicken with cornflour.
Serve with new season’s vegetables. |
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