Prep 5 mins
Cook 10 mins
From Southern France, Calvados is an apple brandy, known for restorative properties. Here it forms a sauce for succulent venison tenderloin.
- 16 ounces venison tenderloins
- 2 tablespoons olive oil
- 4 plums, halved pitted and sliced
- 1 teaspoon fresh sage, chopped
- 6 scallions, cut into 1 inch pieces
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2⁄3 cup stock
- 4 tablespoons calvados
- 1 tablespoon red currant jelly
- 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.
- Add the plums, sage, and scallions and cook for two minutes.
- Mix the cornstarch with the water and add to the pan.
- Add the stock, Calvados, and jelly, and heat until thickened.
- Return the venison, and heat gently to warm through.
- (Can also be made with elk).
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.