Venison Collops Ingredients
About two pounds (about 1 kg) of venison loin cut from the bone into 8 slices.
Keep the bones and meat trimmings for the gravy.
2 oz (50 - 60 g) butter for frying meat
Further butter for thickening sauce as required
One quarter pint (150 ml) of brown gravy
One quarter pint (150 ml) of red wine
Two tablespoons (30 ml) of white wine vinegar
Two tablespoons (30 ml) of white sugar
Lemon juice squeezed from one half of a medium sized lemon
Salt to taste
Venison Collops Cooking Method
Prepare the gravy by boiling up the bones and trimmings in a covered pot with water.
Strain the gravy.
Place the gravy, red wine, wine vinegar, lemon juice, sugar and salt in a pan and boil until the volume is reduced by at least one half. Reduce the volume further depending on how intensely you wish your sauce to be flavoured. Thicken the sauce using pieces of butter rolled in flour after it has been reduced.
Thoroughly coat the venison slices in mixed spices.
Fry the venison in butter in a very hot pan for around 5 minutes, turning once, being careful not to overcook as this tends to dry the meat.
Lower the heat and add the reduced sauce to the venison. Allow to cook for a further two minutes.