Venison Fillet Steak served with Amarula Sauce

Bring Africa to your plate when serving Venison with Amarula Sauce.

• Difficulty: Easy
• Category: Dinner, Light Dinners, Lunch, Venison/Game
• Cuisine: African, Boere Kos, South African
• Cooking Method: Braai / BBQ, Out Doors, Stove Top

Ingredients

INGREDIENTS:

• 4 Venison Fillets (Cut into 3 cm thick fillets (Any Kind of Venison/Game))
• 15 ml Sunflower Oil
• 15 ml Coarse Ground Pepper
• 50 g Butter or Margarine ((55ml))
• 15 ml Brandy ((Your Choice))
• 100 ml Amarula Cream
• 125 ml Dry White Wine
• 1/2 Garlic Clove ((Crushed))
• 30 ml Prepared Mustard ((English, Cape or Whole Grain))
• 10 ml Lemon Juice
• 30 g Butter ((Cut into small Pieces))
• 15 ml Fresh Basil Chopped

Instructions

METHOD:

1. 1. Brush Fillet with oil and sprinkle with Black Pepper.
2. 2. In a heavy based pan, heat butter and saute on each site for about (3 - 5 minutes for rare). (6 - 7 minutes for medium)
3. 3. Remove from heat season with salt and flambe with Brandy, set meat aside to keep warm.
4. 4. Pour the fat of from the pan. Stir in Amarula, Wine, Garlic and Mustard. Allow sauce to come to a boil and reduce slightly.
5. 5. Add Lemon Juice and beat in butter piece by piece, stir in Tarragon.

SERVING METHOD

6. 1. Cut each fillet into fan, spread on warmed serving plates.
7. 2. Spoon over the sauce and serve with wild rice and seasonal vegetables.

Recipe Notes