Philip Togni Cabernet Sauvignon

Grower: Philip Togni
Grape Variety: Cabernet Sauvignon / Merlot / Cabernet Franc / Petit Verdot
Style: Earthy and Aromatic
Country: USA
Appellation: Central Coast
Vintage: 2005/6
Closure: CORK
Alcohol: 14.5% ABV
Bottle Size: 75cl

Venison Fillets with Crème de Cassis Sauce

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 1
INGREDIENTS

30g/1oz butter
2 tbsp olive oil
3 venison fillets, each weighing about 85g/3oz
30ml/1 fl oz brandy
55ml/2 fl oz crème de cassis
100ml/ 3½fl oz venison stock or good quality beef stock
1 venison sausage, casing removed and discarded
1 tbsp fresh or dried cranberries
1 tbsp chestnuts, peeled and mashed
2 heart-shaped croutons, to serve
1 tbsp venison or game pâte
1 tbsp redcurrent jelly
watercress, to garnish

1. Heat half the butter and olive oil in a small fry pan.
2. Add the venison fillets and fry, over a high heat, for one minute.
3. Turn the steaks over and fry for a further 3-4 minutes (longer if you like medium to well done fillets).
4. Pour in the brandy and when the flame has died, remove the fillets from the pan and arrange on a warm plate.
5. Pour in the crème de cassis and the stock and season well. Leave over the heat until the sauce has thickened and reduced.
6. Meanwhile, form a small patty by combining the sausage meat, cranberries and chestnuts.
7. Heat the remaining butter and oil in a small fry pan. Add the patty and fry for 2-3 minutes, either side.
8. Finish the croutons by spreading them with pâte, then the red current jelly.
9. Pour the crème de cassis sauce over the venison.
Add the patty and croutons to the plate, garnish with a sprig of watercress and serve.