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Ingredients

• 30g/1oz butter

• 2 tbsp olive oil

• 3 venison fillets, each weighing about 85g/3oz

• 30ml/1 fl oz brandy

• 55ml/2 fl oz crème de cassis

• 100ml/ 3½fl oz venison stock or good quality beef stock

• 1 venison sausage, casing removed and discarded

• 1 tbsp fresh or dried cranberries

• 1 tbsp chestnuts, peeled and mashed

• 2 heart-shaped croutons, to serve

• 1 tbsp venison or game pâte

• 1 tbsp redcurrent jelly

• watercress, to garnish

Description

Recipe Uses 30g/1oz Butter, 2 Tbsp Olive Oil, 3 Venison Fillets, Each Weighing About 85g/3oz, 30ml/1 Fl Oz Brandy, 55ml/2 Fl Oz Crème De Cassis,...

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