Tinned black doris plums have a gorgeous sweet and tart flavour, unless you are lucky enough to have your own tree. Combined with cinnamon, allspice, lemon and soy, this plum and venison is a perfect marriage of flavours. It is bound to wow guests at a dinner party, or family BBQ. Serve with a fresh summer salad or roasted winter vegetables.
Mix up some rosemary and HP sauce with Westgold Butter, roll it into a log using greaseproof paper, and freeze to create a “ready-to-eat” steak sauce.
4 venison steaks
1 can of black doris plums
1 tsp minced garlic
2 tbsp brown sugar
2 tbsp soy sauce
1 tbsp lemon juice
1/4 tbsp ground cinnamon
1/4 ground allspice
25g Westgold butter for frying
1 tablespoon extra virgin olive oil
Drain plums and remove the pips.
Place all sauce ingredients into a blender, and blend until smooth. Place sauce into a pot over medium heat and bring to the boil, then reduce the heat and simmer uncovered until thick.
Place the butter and oil in a medium hot pan, and fry the steaks for 5 minutes each side. Then remove, cover and rest for 10 minutes.
Serve steaks with sauce and seasonal root vegetables (with extra butter if you like!)