Collops of Wild Red Venison with Bramble Sauce

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 450g/1lb boned saddle of wild red venison
• 300ml/10fl oz/½pt venison
• 2 tbsp hazelnut oil
• 5-6 juniper berries
• sprigs of thyme
• 1 tbsp olive oil
• 50g/2oz butter
• 1 large glass red wine
• 1½tbsp bramble jelly

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Trim any sinew and fat from the venison saddle and cut it into collops about 1cm (½in) thick. Lightly crush the juniper berries, then rub them over the meat with the thyme sprigs. Cover and chill for 2 hours.

2. Pour the venison stock into a small saucepan and simmer over medium heat for about 8 minutes until reduced by half.

3. Add the red wine and bramble jelly to the stock and stir until the jelly melts. Simmer gently for about 8 minutes until the sauce is syrupy, then keep it warm over very low heat.

4. Remove the collops from the fridge, discard the thyme and juniper, and pat the meat dry. Heat the olive oil in a heavy frying pan over high heat until very hot.

5. Sear the collops in batches for 1 to 2 minutes per side until browned. Cook until the thickest part reaches at least 145°F (63°C), then rest on a warm plate for 3 minutes.

6. Off the heat, whisk the butter into the warm sauce until glossy. Spoon the sauce over the collops and finish each portion with a little hazelnut oil drizzled over the top.