Venison With Oysters
Ingredients
4 110g Slices of cooked Venison
1 Tablespoon butter
1 Tablespoon flour
120ml Chicken stock
1 Anchovy
1/2 Teaspoon mushroom Ketchup
4 Oysters and liquid
2 Tablespoons milk
Pinch of cayenne
Salt to taste
20ml port
Take a sauce pan on a low heat and add the butter when just melted add the flour and mix well until smooth continue cooking until lightly brown stirring all the time, then add the stock slowly stirring all the time while adding, now take the anchovy and break up with a fork and add to the sauce pan and add the mushroom ketchup, oysters with their liquid, milk, cayenne and (taste before adding) salt to taste and mix well and simmer for 10mins then add port and the venison and simmer on the low heat for a further 10mins and serve.