Recipe for Venison Chops with Fruit Sauce 
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Yield:
2 servings
Ingredients:
Amount Ingredient
FOR THE MARINADE ----------------
1 pkt , (250g/350g) venison chops
175 ml Red wine, (6fl oz)
1 tbl Sherry vinegar
1 x Bayleaf
1 sprg thyme
6 x Black peppercorns
----------------- FOR THE SAUCE ----------------
1 x 284 ml carto fresh beef stock
1 tbl Redcurrant jelly
1 tbl Port, (optional)
1 tbl Olive oil
15 gm Butter, ( 1/2oz)
Salt and freshly ground black pepper
6 x Pitted dried prunes
1 tbl Raisins
Instructions:
Instructions: Place the chops in a non-metallic dish, add the marinade ingredients, cover and marinate in the refrigerator overnight.

Strain the marinade into a pan to remove bayleaf, thyme and peppercorns.

Add the stock, redcurrant jelly and port, bring to the boil then reduce to a simmer until the liquid has reduced to approximately 175ml (6fl oz).

Brush chops with olive oil and grill following pack instructions.

Whisk the butter into the sauce, season and add the prunes and raisins simmer for a further 4-5 minutes.

Serve immediately sprinkled with freshly chopped parsley.

NOTES : Venison with a traditional fruity sauce, ideal to serve with new potatoes and vegetables.NoteThis recipe requires overnight marinating.

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