Venison Fillet with Peppercorns

Ingredients

• 200 g de-stoned blackcurrants
• 1 tbsp brown sugar, apple cider vinegar and butter
• 125 ml red wine
• 4 tbsp cream sherry
• coarse ground pepper from the mill
• 2 venison fillets
• salt, pepper
• 1 Tbsp clarified butter
• a splash of red wine
• 200 ml game stock
• 2 tbsp Cumberland sauce
• 1 tbsp Crème fraîche
• 2 tsp cornstarch

Instructions

1. 1.

   Let blackcurrants thaw in a sieve. Heat butter in a pan. Briefly caramelize the blackcurrants with sugar. Deglaze with vinegar, red wine and sherry. Simmer until syrupy. Season with pepper. Set aside warm.

2. 2.

   Season venison fillets with salt and pepper. Heat clarified butter in a pan. Brown the fillets all around. Deglaze with red wine and add game stock. Cook meat for 6-8 minutes. Remove fillets from sauce. Stir in Cumberland sauce and crème fraîche. Whisk cornstarch with a little cold water until smooth, then stir into sauce. Bring to a boil once. Season sauce with salt and pepper.

3. 3.

   Slice venison fillets and serve with the sauce and peppercorns. Pair with pan‑fried potato dumplings and Brussels sprouts.