Venison in Black sauce with new potatoes

September 16, 2014
4 Ratings
  • Serves 2
Author Notes

In the early '60,s I lived on a dairy farm near Bulawayo, in what was the old Rhodesia. It was owned by a Polish gentleman who was the most inventive cook I have known.
Bruno was a great experimenter, besides making his own wine from a small vineyard, he was a master at concocting a range of liqueurs.
We would catch Barbel (Catfish) at a local dam and he would pickle and smoke them so they were almost as good as expensive imported Salmon.
He liked to challenge me to come up with new dishes as a form of competition.
One of these was the Venison in Black sauce, which has become a family favourite and passed down to my son. —Norman Johnston

What You'll Need
  • 500 grams Venison fillet 3 cm thick divided in two
  • 20 milliliters Olive oil
  • 2 milliliters salt
  • 45 milliliters Soy sauce
  • 6 Small new potatoes
  1. Heat a heavy pan to medium hot. Rub the fillets with the Olive oil and dust with the salt and pepper Fry until almost done to your preference (best medium rare) Add the Butter to brown Set the fillets aside on a warm plate, cover with foil. Deglaze the pan with the Red Wine, then switch the stove to low. Add the Soy and Worster sauce and stir together, reducing to thicken slightly. Plate up the Fillets and spoon the sauce over. Serve with the new potatoes..

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  • Ann
  • Norman Johnston
    Norman Johnston

2 Reviews

Ann May 6, 2015
This recipe sounds intriguing, but there will be guesswork required on how much red wine, Worcestershire sauce, and butter are required.
Norman J. September 16, 2014
The submitted recipe leaves off some of the ingredients???