Venison with Plums and Calvados
Elevate your dining experience with this sophisticated recipe for Venison with Plums and Calvados—a perfect fusion of game meat, sweet-tart fruit, and aromatic brandy. Juicy venison steaks are seared to perfection, then paired with caramelized plums and an irresistible sauce made with Calvados, honey, and fresh thyme. The hint of flambé adds a luxurious depth of flavor to this dish, while the savory shallots and rich stock create a velvety finish. Whether you're cooking for a special occasion or exploring gourmet flavors at home, this 45-minute meal is a showstopping blend of elegance and simplicity. Serve with roasted potatoes or seasonal greens for an unforgettable culinary centerpiece.
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Recipe Information
Ingredients
- 4 pieces venison steaks
- 6 pieces plums (ripe but firm)
- 100 ml Calvados (apple brandy)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pieces shallots (finely chopped)
- 150 ml chicken or venison stock
- 1 tablespoon honey
- 4 sprigs fresh thyme
- to taste salt
- to taste black pepper (freshly ground)
Instructions
Season the venison steaks generously with salt and freshly ground black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the venison steaks and sear them for 2-3 minutes on each side, or until browned and medium-rare. Remove the steaks and set aside, covering them loosely with foil.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the chopped shallots and cook for 2-3 minutes until softened.
Halve and pit the plums. Add the plum halves to the skillet, cut side down, and cook for 2-3 minutes, until lightly caramelized.
Carefully pour the Calvados into the skillet and ignite it with a long lighter or match to flambé. Allow the flames to subside before proceeding.
Stir in the chicken or venison stock, honey, and fresh thyme sprigs. Simmer the mixture for 5-7 minutes, allowing it to reduce and thicken slightly.
Return the venison steaks to the skillet, spoon the sauce over the top, and cook for another 1-2 minutes to warm the meat through.
Remove the thyme sprigs and adjust the seasoning of the sauce with more salt and pepper, if needed.
Serve the venison steaks on warm plates, topped with the plums and drizzled with the rich Calvados sauce.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 15.0 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 715 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
