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venison with sugar snaps and prunes


Ingredients

prunes 8 (dried)
Earl Grey tea 200 ml
venison fillets 2
salt 1 pinch
pepper 1 pinch (freshly ground)
butter (unsalted) 40 gram
sunflower oil 2 tablespoon
sugar snaps 400 gram
soy sauce 2 tablespoon
spring onions 2

Preparation

  1. Soak the prunes in the tea (make it strong), then leave to drain.
  2. Salt and pepper the venison. Cut the spring onions into thin rings.
  3. Heat the butter in a pan and sear the venison on both sides. Lower the heat and fry the meat for 2 minutes on each side. Remove the meat from the pan and cover with aluminum foil.
  4. Heat the prunes in the baking liquid.
  5. Meanwhile, cook the sugar snaps until ready, then drain.
    6. Serving suggestionServe the meat sprinkled with soy sauce and covered in baking sauce, together with the sugar snaps and prunes.
    Tip!Serve with rice or noodles.
    6. Rating: 2.50/5 (4 votes)
    • Rating 2.50/5
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