Ingredients
Hint:
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Plum sauce
Venison
How it's done
Plum sauce
Heat the butter in a pan. Sauté the shallots and garlic for approx. 5 mins. Add the juniper, bay leaf and rosemary, briefly sauté. Pour in the Marsala and stock, reduce for approx. 2 mins. Add the plums and sugar, simmer for approx. 5 mins. Reduce the heat and remove the pan from the hob. Gradually whisk in the butter. Return the pan to the hob a few times to gently warm the sauce; it must not boil. Stir until the sauce thickens.
Venison
Heat the clarified butter in a frying pan. Season the meat, brown for approx. 2 mins. on each side. Remove, cover and leave to rest for approx. 5 mins. Serve the meat with the plum sauce.
| Serve with: | Spaetzle and leek or red cabbage. |
|---|---|
| Tip: | Instead of fresh plums, use frozen plums. |
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