11 November 2006

Seared Venison with Redcurrant Sauce

Every now and then I go to Waitrose. Not too often, as it's a bit expensive for me. They have a selection of recipe cards at the entry. I picked this one a while ago and found it the other day and thought it would be an interesting to try out.

Seared Venison with Redcurrant Sauce

Photo courtesy of Lundulph, who has kindly volunteered to be official Caramella Cooks photographer.

I can say that it's very yummy! Scrumpylicious!

Except that I didn't do steamed rice and steamed spring onions. Instead I steamed some baby potatoes, broccoli and carrots, then saut├ęd them in butter.

Mmmmm, so tasty!

Word of warning: this is luxury food, two steaks (270 g) cost almost £6, so not a thing for every day.

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