Rapidly running out of any more ideas for damson products to knock together in the kitchen at The Nook, we resorted to bottling some damson pureé, and sticking it in the fridge for using ad lib …
Then I brought home some very very lovely venison loin steaks …. and, once they were pan-fried to rare, (we like them chargrilled on the outside and blue in the middle) I put them to rest. Then, I added some porcini mushrooms to the pan that had been soaking during the day, and poured in some of the pureé. A glass of red wine later (oh, and I added some to the sauce too!) the reduction was absolutely spot on and when I poured the dark, rich sauce over the steaks I knew we were onto a winner. I served them with garlic and black pudding mash prepared earlier, and some simple broccoli stems just steamed to perfection. Wow! Even though I say it myself ………….
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