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Fillets of Roebuck with Raisins and Spinach.

Roe venison is used as it is a sweeter meat.

Fillets of Roebuck with Raisins and Spinach

By TogAdmin Published: May 4, 2013

    Fillets of Roebuck with Raisins and Spinach. Roe venison is used as it is a sweeter meat.



    1. Heat a suitable skillet until very hot, add half of the butter; as the butter melts and begins to foam, place the venison steaks into the pan and allow it to sear on full heat. Turn frequently to brown well on all surfaces to a point where the steaks look “just cooked” [they should have a slight springy feel to them when pressed with the fingers] – the steaks must remain pink in the middle to avoid ruining the dish. Remove the meat from the pan and keep it warm – not hot however.
    2. Add the gravy to the pan and the Bovril, bring this rapidly to the boil for 10 minutes then add the soaked raisins. Continue gently simmering the sauce until the spinach is cooked, the sauce will begin to thicken slightly until it reaches a coating consistency.
    3. Cooking the spinach: Whilst the sauce if simmering, take a small pan and add the remaining butter, heat this until it foams, add the drained, dried spinach leaves and season with freshly grated nutmeg, cover with a tight fitting lid. Heat for a few minutes until the spinach is tender. As soon as the spinach is cooked, add the cream and stir well.
    4. Service: Take four hot plates and place a quarter of the spinach into the centre of each plate. Top each mound of spinach with a steak then spoon the raisin and Cognac sauce over the meat. The combination of meat, sauce, nutmeg, spinach and raisins is marvellous. Serve with any combination of lightly cooked vegetables or even better with a salad dressed with hazelnut oil and red wine.
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