An easy and typical dish from Poland which I found in ” Polska” by Zuza Zak.In the cooler months she suggests serving with mashed potato and Beetroot Puree. In summer local asparagus and some new potatoes with dill.
Ingredients
- 35 g unsalted butter
- 2 x 150 g Venison steaks
- 300 g pitted prunes quartered
- 250 ml red wine
- 25 g plain flour
- salt and white pepper
- ground black pepper
Servings:
Instructions
- Melt a knob of the butter in a frying pan over a medium high heat. Season the steaks with salt and black pepper. Add the steaks to the pan and fry for about 3 minutes on each side, Remove from the pan, cover and leave to rest for 10-12 minutes while you make the sauce.
- Add the remaining butter to the same pan with the venison juices, then add the prunes and fry, stirring, for a couple of minutes. Add the wine and bring to the boil, then immediately reduce the heat to a gentle simmer.
- Add the flour while stirring to thicken the sauce. Cook for about 7-8 minutes until the sauce has reduced. Season the sauce with salt and white pepper. Pour over the Venison and serve as suggested according to the season.
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