Venison In Apricot Wine Sauce
|Venison fillets||24 Ounce (4 Fillets Of About 175 Gram / 6 Ounce Each)|
|Garlic||2 Clove (10 gm)|
|Red wine||1⁄2 Pint (300 Milliliter)|
|Olive oil||1 Tablespoon|
|Butter||2 Ounce (50 Gram)|
|Flour||1 Ounce (25 Gram)|
|Syrup||1⁄4 Pint (150 Milliliter From Canned Or Cooked Apricots)|
|Red currant jelly||2 Tablespoon|
|Apricot halves||12 (Canned Or Cooked)|
|Freshly ground black pepper||To Taste|
Tie the venison fillets into tournedos.
To make the marinade, peel and chop the onions and garlic and put into a casserole with the wine and oil.
Add the venison and leave for 1 to 2 hours, turning over once or twice.
Lift the meat from the marinade and drain well.
Heat the butter and oil in a frying pan, add the venison and cook on both sides until browned on the outside but still pink inside.
Lift the meat onto a heated dish and keep hot.
Blend the flour into the fat remaining in the pan, stirring well to absorb the meat juices.
Strain the marinade into the pan, together with the syrup from the apricots and the redcurrant jelly.
Stir over the heat until the jelly has melted and the sauce thickens slightly.
Add the apricot halves and seasoning and heat for a minute.
Spoon the sauce around the venison and garnish the meat with the apricot halves and parsley leaves.