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VENISON IN MANGO-WHISKEY SAUCE
Ingredients:
Serves 4
• 4 venison steaks
• ½ cup VOM FASS Single Malt Whiskey
• 1 fresh mango
• 1¼ cups game stock
• 2 T. VOM FASS Grape Seed Oil
• 2 T. crème fraîche
• 2 T. VOM FASS Mango Balsam
• VOM FASS Salt and Pepper
Directions:
1. Brush the steaks with your choice of VOM
FASS Single Malt Whiskey on both sides, and
let marinate for at least one hour.
2. Peel the mango and cut the pulp into 1-inch
cubes. Briefly boil the mango cubes in the
game stock.
3. Dry the venison with a paper towel and sauté
both sides in Grape Seed Oil for 2 minutes.
Take the meat out of the pan and wrap it into
aluminum foil. Then, let it rest in the oven for
at least 30 minutes at 175˚ F.
4. Deglaze the venison pan by adding the
remaining whiskey and the mango game stock,
including the mango cubes. Stir in Mango
Balsam and crème fraîche. (Be careful, as
the mango cubes quickly become soft while
cooking). Reduce the sauce to the preferred
thickness.
5. Take the meat out of the aluminum foil and
place it on pre-warmed plates. Add any juices
from the foil to the mango sauce. Serve steaks
and sauce right away.
OUR TIP:
Serve venison with a red wine from VOM FASS.
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