All Easy Recipes. Cook all that you can cook. Venison Collops
What You Need:           
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  • 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.

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