CookEat Recipe
Venison with Apple, Curry and Currant Jelly
Already cooked venison warmed in an apple-onion curry sauce with carrot and currant jelly.
Method
Steps
Step 1
Keep previously cooked venison refrigerated until needed. Fry apple and Spanish onion in the separate 20 g butter until lightly browned; season.
Step 2
Add cooked carrot, savory herbs and mutton broth; cover and cook 15 minutes.
Step 3
Mix the measured 14 g softened butter with curry powder and lemon juice.
Step 4
Stir curry butter into sauce, add venison and simmer about ten minutes until every slice reaches 74 °C.
Step 5
Stir in currant jelly, heat through and serve with optional fried croutons and lemon.
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