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    You are in: Home / Recipes / Venison With Plums and Calvados Recipe
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    Venison With Plums and Calvados

    Venison With Plums and Calvados. Photo by KateL

    1/1 Photo of Venison With Plums and Calvados

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Amayzng30's Note:

    From Southern France, Calvados is an apple brandy, known for restorative properties. Here it forms a sauce for succulent venison tenderloin.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the venison into half-inch strips. Heat the oil over high heat and add venison strips. Cook 2 minutes or until browned. Remove from the pan.
    2. 2
      Add the plums, sage, and scallions and cook for two minutes.
    3. 3
      Mix the cornstarch with the water and add to the pan.
    4. 4
      Add the stock, Calvados, and jelly, and heat until thickened.
    5. 5
      Return the venison, and heat gently to warm through.
    6. 6
      (Can also be made with elk).

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    Ratings & Reviews:

    • on October 02, 2013

      55

      Perfect in so many ways! It has just the right amount of sweetness without being cloying. 1) Do not increase the servings unless you are willing to brown the meat in batches. 2) Only use tenderloin or backstrap. 3) Calvados was perfect, but may be hard to find; so in a pinch, use any apple liqueur, apple brandy, or apple whiskey, or "make do" with pear liqueur. 4) Also, the red currant jelly is just right; but if you don't have a British-owned grocer nearby, I would make do with black currant jelly; you want the gelatin from the jelly but you don't want a distinct taste from a more pronounced grape. I used dried plums (aka prunes) to lessen water content. I used all of the white part of the scallion plus the green part that still had "filling". This cooked up so quickly and was marvelous, so this goes directly to our "A-1 Regular Rotation" cookbook. Made for 2013 My Three Chefs.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Venison With Plums and Calvados

    Serving Size: 1 (273 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 245.3
     
    Calories from Fat 90
    36%
    Total Fat 10.0 g
    15%
    Saturated Fat 1.6 g
    8%
    Cholesterol 20.4 mg
    6%
    Sodium 5.7 mg
    0%
    Total Carbohydrate 14.7 g
    4%
    Dietary Fiber 1.6 g
    6%
    Sugars 9.7 g
    39%
    Protein 25.3 g
    50%

    The following items or measurements are not included:

    stock

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