Venison with Plum Sauce

Difficulty - Easy
Prep time - 15 minutes
Cook time - 10 minutes
Serves - 4 people

Venison with Plum Sauce

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.

Tips with Butter

Try clarified butter for cooking, for a higher smoke point. Put a butter block in a glad bag and leave in a pot of hot water until melted. Chill in the fridge until solid, and then wash off the white milk solids.


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!)

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