Recipe of the month – featuring Penny Lewis of The Culinary Cottage

The Culinary Cottage (near Abergavenny) is a haven for food lovers and offers a selection of residential and one day cookery courses, catering for students of all abilities.

VENISON STEAKS with BLUEBERRY SAUCE

4 Venison Striploin Steaks

Extra Virgin Olive Oil

1 tsp Caster Sugar

100ml Red Wine

200g Blueberries

2 tsp Red Wine Vinegar

Rub the venison with a little oil and season.

Heat a heavy based frying pan until very hot. Cook the steaks for 2 – 3 minutes on each side – for rare, cook for a further minute or two on each side for medium.

Remove the steaks from the pan and keep warm. Add the sugar and wine to the venison juices in the pan, stir well and boil rapidly to reduce the liquid by half.

Reduce the heat to medium and add the blueberries. Cook until the blueberries collapse into a thick sauce.

Slice the venison steaks and serve with the sauce.

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2 Responses to Recipe of the month – featuring Penny Lewis of The Culinary Cottage

  1. Carol Price says:

    I would be interested in receiving details of The Culinary Cottage cookery schools and the courses they hold etc.

  2. Hello Carol – sorry not to have responded sooner. May I suggest you go directly to Penny’s website: http://www.theculinarycottage.co.uk/ – or contact details as follows:
    The Culinary Cottage, Rose Cottage, Pandy, Abergavenny, Monmouthshire NP7 8DL
    Tel:01873 890125 E-Mail: enquiries@theculinarycottage.co.uk

    Best wishes
    Cathy Green
    Communications Manager
    Abergavenny Food Festival

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