Derbyshire Venues & Accommodation For Every Occasion

February's Recipe of the Month - Pan fried Venison with slow gin and plum sauce

Pan Fried Venison with sloe gin and plum sauce

Serves 2, Preparation time 20 minutes, Cooking time 20 minutes


6 juniper berries, finely chopped or ground

2 venison steaks

15g butter

3 plums, 2 quartered and 1 finely chopped

1 garlic clove, finely chopped

3 tablespoons of sloe gin (you can use 2 tablespoons of Port instead if you like)

125ml beef stock

thyme sprigs


1. Press the juniper berries and some black pepper onto the steaks.

2. Heat the butter in a frying pan until just starting to foam then add the venison steaks and the plum quarters. Cook to your liking (2 minutes each side will be pink in the middle) turning half way through. Then remove to a warm plate.

3. Add the chopped plum and garlic into the same pan and cook until soft, stirring. 

4. Pour in the sloe gin and allow to sizzle a little then add the beef stock. Cook for a few minutes until the sauce starts to thicken a little and the plums have gone soft.

5. Pour the sauce through a sieve and push as much of the plums through as you can - this will thicken the sauce more.

6. Serve the sauce over the venison steaks with the quartered plums scattered around, garnish with the thyme sprigs if you like.

Categories: Food and Drink

Published in: February Newsletter