Keren Tweedie’s Collops in the Pan
1 x 720 – 800 g Fillet of Venison
2 tbs Olive Oil
800 g Baby Leaf Spinach
½ Pint Cream
35 ml Drambuie
Salt & Peppercorns
Cut the Fillet into half inch ‘Collops’ (mini steaks) allowing three per person, season with salt & pepper.
Heat the oil in a heavy based frying pan or skillet, on a high heat. Add the Collops – sear both sides for about 30 seconds per side.
Add the Drambuie then flame it, by safely lighting the Drambuie with a match. If in doubt, leave this part out!
If rare Collops are preferred after 30 seconds remove the Collops (they will be added again later); for medium to well done, leave Collops in the pan then lower to medium heat.
Add the baby spinach and cream and leave on the heat to reduce, so the consistency of the sauce can coat the meat.
For rare, put the Collops back in for 1 minute each side.
Serve with either a pumpkin mash (made the same way as mashed potato) or mashed potato and braised red cabbage.