Venison with Plum Sauce

Ingredients

• 12 venison chops
• Salt
• Pepper (freshly ground)
• 2 tbsp clarified butter
• 350 g plums
• 1 onion
• 1 tbsp oil
• 400 ml black currant juice
• 2 tbsp sharp mustard
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 tsp Worcestershire sauce
• 1 tbsp Cornstarch
• 50 g whipping cream

Instructions

1. 1.

   Peel, halve and dice the onions for the plum sauce. Wash, halve and pit the plums. Sauté the onions in oil until translucent, add the plums, pour in the currant juice, lightly salt and cook covered for about 3 minutes. Remove roughly half of the plums and set aside; puree the rest and strain through a sieve into a pot. Whisk cornstarch with a little water to make a smooth slurry, stir it into the sauce, bring to a boil and thicken, then season with mustard, salt, pepper, nutmeg and Worcestershire sauce.

2. 2.

   Season the venison chops with salt and pepper and sear them in hot clarified butter for about 1 minute per side.

3. 3.

   Place the reserved plums and venison chops back into the plum sauce, let them warm through, and stir in lightly whipped cream just before serving.