Venison with Plum Sauce (Updated - v2)

 

This used to be a nice recipe for kangaroo, but around 2013/2014 I suddenly had big problems finding it. For a few years, I had to drive to the nearest big city to get it, but it was still available from time to time.
Then came Corona, restaurant closures and all that stuff. Since then, they don't have it any more either. Now it's with venison. Not quite as great in taste (but almost!), but better in consistency. ☺
If I ever stumble across Kangaroo again, I'll buy it right away.

Best served with potatoes, for example potato wedges or duchess potatoes, prepared in the oven.

This takes 60-75 minutes to prepare.

Preparation You'll need: a large pan (for the sauce) a medium pan (for the tomatoes) a griddle pan (for the meat)
Ingredients Approx. 400-450 g of venison or kangaroo, sirloin Venison... my German recipe talks about *Hirsch*... Lost in translation! I believe, the German "Hirsch" would be either fallow or red deer. Not roe. I guess. Ingredients for the plum sauce 50 mL red wine 200 mL plum wine 300 mL game stock (chicken stock or vegetable stock will also do) 2 Tbsp. sweet Chilli Sauce 1 onion 200 g dried plums 2 Tbsp. sugar 1 Tbsp. tomato paste 1 large sprig of rosemary, some thyme Oil (like Pumpkin seed oil or otherwise sunflower/peanut oil) Ingredients for the tomatoes 200-300 g cherry tomatoes 30 mL balsamic vinegar 2 Tbsp. brown cane sugar, salt and pepper
The Plum Sauce Roughly chop 1 onion and 200 g prunes. Fry with a little oil for approx. 3-4 minutes. Then add 1 Tbsp tomato purée and continue to roast for 2 minutes. Now deglaze with 50 mL red wine and reduce completely. Pour in 200 mL of plum wine and reduce by half. Add 50 g sugar, some rosemary and thyme and 2 Tbsp chilli sauce, fry briefly. Finally, add 300 mL of stock and reduce the heat a bit. Simmer for approx. 30-45 minutes. Then strain the sauce through a fine sieve. If the sauce is too thin, reduce it again. The result should have a somewhat viscous consistency.
The Meat Heat the oil in a griddle pan. Now sear the meat on both sides. Season with salt and ground black pepper and place on the side in the hot pan for approx. 8-10 minutes and leave to rest. Heat the pan again strongly just before serving and sear the meat for just another minute.
The Tomatoes Halve 200-300 g tomatoes. In a pan, bring 30 mL balsamic vinegar to the boil with 2 Tbsp brown cane sugar, some salt and pepper. Now add the tomatoes and sauté, but not too long, otherwise the balsamic will become bitter.