Hashed Venison With Cream

Ingredients

Cooked venison sliced

1/2 Red pepper cut small

3 Anchovies break up small

6 Medium mushrooms cut small

1 Teaspoon oyster sauce

1 Teaspoons Flour

1 Teaspoon Butter

Pinch of cayenne

100ml Veg Stock

50ml Port

200ml Double cream

Have ready some cold sliced cooked venison and put to one side for later. Take a sauce pan on a medium heat with a little oil and fry the red peppers until just soft then add the mushrooms and anchovies and fry for a further 3mins, now add the oyster sauce, flour, butter and cayenne and stir in well. Turn the heat down low and add the stock and port and stir while adding and simmer for 5min then add the double cream and stir in well, take the sliced venison and add to the sauce pan and simmer on a low heat for 5mins or until the venison is heated through and serve.