Venison in Cranberry and Port Sauce
Trim and pare the asparagus and cook in boiling salted water until tender, drain and refresh in cold water,
Then remove to a plate and keep warm in a low heat oven.
Pour the excess fat from the pan, then return the pan to the heat, stir fry the diced carrots, shallots, thyme and bay leaves and cook slowly for 5 minutes.
Add in the port and cranberry sauce, and allow to reduce for at least 2 minutes
Whisk in the butter, little by little at a time and pour the contents of pan through a fine sieve.
Season with salt and freshly ground black pepper and keep warm.
Cook the tagliatelle in boiling salted water until al dente.
Drain thoroughly and return to a dry pan, with the rest of the butter and warm.
Divide tagliatelle between two to three plates, arrange the medallions of venison on the top, then garnish with the asparagus tips.
Bring the sauce back to the boil and pour over the venison meat.
Sprinkle the tagliatelle with the the crushed pink peppercorns and serve.
Serve 4-6 people.
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