Venion Fillet with Prunes

Make the game stock  Recipe   the previous day.

Put the prunes into a glass and a half of good red wine and simmer for about ten minutes, take off the heat and allow to cool. Trim, wash and cut the cavalo nero into one inch/2.5 cm slices and put into a steamer ready to go. Cut the venison into thick slices on the bias  Picture  .

If used prepare the roasted small potatoes  Recipe   and put in the oven.

Make a beurre manie with a teaspoon each of butter and flour and put to one side. Season the venison slices well with salt and fresh ground pepper. Heat up the stock, spoon in two or three tablespoonfuls of the prune/red wine juice and season with salt and pepper. Pour off a few tablespoonfuls into a bowl, mix in the beurre manie and re-add to the stock to make a well flavoured gravy. Put to one side.

Put on the pasta if used to cook, and start steaming the cavalo nero. Put a little olive oil into a frying pan, quickly brown the venison on both sides, remove to an ovenproof dish over some fresh rosemary and finish off for five minutes in a medium oven. Re-heat the gravy and add three prunes per serving.

Put some pasta or potatoes on to serving dishes, add some cavalo nero and put the venison pieces on top. Spoon over some gravy and prunes and serve with pasta  Zoom   or potatoes  Zoom  .