Venison With Plums And Calvados

From southern france, calvados is an apple brandy, known for restorative properties. here it forms a sauce for succulent venison tenderloin.

Cut the venison into half-inch strips.

Heat the oil over high heat and add venison strips.

Cook 2 minutes or until browned.

Remove from the pan.

Add the plums , sage , and scallions and cook for two minutes.

Mix the cornstarch with the water and add to the pan.

Add the stock , calvados , and jelly , and heat until thickened.

Return the venison , and heat gently to warm through.

venison tenderloins, olive oil, plums, fresh sage, scallions, cornstarch, cold water, stock, calvados, red currant jelly