This is a sauce I concocted after we were given a big… chunk (please excuse my lack of butcher skills in not actually recognising the cut)… of venison by a friend of my hubby who recently went hunting. I was over the moon because I hardly ever take the chance to cook with venison. I never buy it so we’ve only ever enjoyed it off the back of a hunt. A true treat 🙂
I wanted to keep the sauce fairly simple. Easy to make, but something that could go with in a range of dishes. It’s tart but a little sweet, perfect with meat, but also scrumptious as a side to a dessert or on a cracker.
I paired it with the venison and some rocket on a pizza – which would also go perfectly with chicken (and brie!) in lieu of the venison.
Either way, use it as you please. It’s something great to whip up with piles of plums in season at the moment 🙂
Plum Sauce (makes 1+ cup)
2 cups plum flesh (I keep the skin on mine but you can skin them if you prefer)
2 tbsp honey
1/2 tsp salt
1 tsp fresh ginger, grated
1/4 tsp cinnamon
1 tbsp lemon juice
Place all ingredients in a pot together, heat at a medium heat until bubbling then reduce to a simmer for 20-30 mins, until the mixture has reduced, and thickened to a thick sauce consistency. Store in a jar in the refrigerator when not using.