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Northumberland Estates Venison Steaks with Redcurrant Sauce
200 ml Beef Stock
100 ml red wine
350 g venison steaks, (2-4 depending on size)
salt, and freshly ground black pepper
2 sprigs thyme
1-2 tbsp olive oil
2 shallots, finely chopped
1 tbsp redcurrant jelly
50 g redcurrants, fresh or frozen
Boil the Beef stock and red wine until reduced by half. This will take about 8-10 minutes. Season the venison with salt and pepper and scatter the thyme leaves over the steaks.
Heat approx. 1 tablespoon of olive oil in a frying pan; add the venison and fry quickly on both sides (just until browned). Remove to a plate. Add more oil to the pan if necessary, and then add the shallots and fry gently until softened.
Add the reduced stock and red wine and stir in the redcurrant jelly so it dissolves. Return the venison to the pan and cook for 2-3 minutes, turning it half way through . Stir in the redcurrants and heat through. Taste and adjust seasoning if necessary. Serve with roast potatoes, tossed in rosemary before roasting and seasonal vegetables.
Seville Orange Marmalade
1.5 Kilos of Seville Oranges
3.5 Litres of Water
2.7 Kilos Granulated Sugar
1) Half your Seville Oranges and squeeze the juice from them.
2) Scratch out the remaining flesh from the oranges.
3) Squeeze the juice from the Lemons.
4) Strain the juice from your oranges and Lemons into your preserving pan.
5) Place all the pulp and seeds into a muslin bag and add to your preserving pan
along with the water.
6) Cut or grate the peel from the Oranges to your desired thickness and add to
7) Gently simmer the mix in the preserving pan until the peel is softened and
your liquid reduced by half (approx. 1.5-2 Hours).
8) Remove the muslin bag, squeezing as much juice from it as possible back
into the pan.
9) Add your sugar to the pan, stirring it in until it is dissolved.
10) Bring the liquid to the boil and boil rapidly for about 15 minutes until setting
point is reached.
11) Take off the heat and remove scum with a slotted spoon.
12) Stand for 15 minutes then stir to spread out the peel. Pour into Sterilised jam
jars and lid when cooled.