1/1 Photo of Venison With Plums and Calvados
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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- 1Cut 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.
- 2Add the plums, sage, and scallions and cook for two minutes.
- 3Mix the cornstarch with the water and add to the pan.
- 4Add the stock, Calvados, and jelly, and heat until thickened.
- 5Return the venison, and heat gently to warm through.
- 6(Can also be made with elk).
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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
- Total Fat 10.0 g
- Saturated Fat 1.6 g
- Cholesterol 20.4 mg
- Sodium 5.7 mg
- Total Carbohydrate 14.7 g
- Dietary Fiber 1.6 g
- Sugars 9.7 g
- Protein 25.3 g
The following items or measurements are not included: