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  Added: May 02, 2011  •  Visited (194)  •  Print version Print this recipe (9)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Venison Collops
What You Need:
  • Haunch, neck or loin of venison
  • Butter
  • A glass of claret
  • Flour
  • Salt and pepper
  • A little lemon or orange juice
  • Cayenne
  • Grated nutmeg

  • How To Cook:
    1. Fry oblong slices cut from the joint; make gravy with the bones and trimmings and thicken with flour, lightly browned in a little butter.

    2. Strain into a small saucepan; add the lemon or orange juice, claret, salt, pepper, cayenne and nutmeg.

    3. Stir and simmer for a few minutes.

    4. When the 'collops' are done, pour the sauce over them.

    This recipe is also available in:
    Cuisine ╗ Europe ╗ Scotland
    Dish ╗ Main Courses
    Main Ingredient ╗ Meat & Poultry ╗ Venison
    Main Ingredient ╗ Dairy ╗ Butter
    Main Ingredient ╗ Grains & Cereals ╗ Flour

     





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