John Myers
Ingredients for 4 servings:
- 150 g prunes, pitted, soft (e.g. Pruneaux d’Agen)
- 250 ml red wine, dry
- 1 tbsp cane sugar
- 1 sprig(s) rosemary
- ¼ tsp coriander powder
- 1 bay leaf
- ¼ tsp clove powder
- salt and pepper
- 2 tbsp olive oil
- 160 g basmati rice
- 300 g young leaf spinach
- 1 m.-sized onion(s)
- ¼ tsp nutmeg, freshly grated
- ½ tsp cinnamon powder
- 6 tbsp cream
- salt and pepper
- 4 tbsp olive oil
- 2 venison saddles, boned (together approx. 800 – 900 g)
- 4 tbsp olive oil
- 1 sprig(s) rosemary
- salt and pepper
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes
For the plum sauce, caramelize the sugar with the oil in a small saucepan. Add the bay leaf and rosemary sprig and toast briefly. Deglaze with half of the red wine and simmer at a reduced heat. Chop all but four of the soft plums very finely and add them to the saucepan with the coriander and clove powder. Simmer uncovered for about 15 minutes. Remove the bay leaf and rosemary sprig. Add more wine if desired. Season with salt and pepper. The sauce should have a creamy, but not pudding-like, consistency when served. Prepare the rice according to the package instructions. In a saucepan appropriate for the amount of spinach, fry the chopped onion in the oil until translucent. Add the finely chopped spinach and wilt, stirring constantly. Sauté until the spinach and onion mixture is practically dry. Add the cream, cinnamon, and nutmeg. Simmer briefly and season with salt and pepper. Carefully fold the rice into the spinach mixture. Remove any tendons and skin from the two venison saddles and sear them vigorously with the rosemary sprig on each side for about 3 minutes. Season with salt and pepper, wrap in aluminum foil, and place in an oven preheated to 180°C (350°F) for up to 20 minutes, depending on the thickness. To serve, slice the meat diagonally so the pink or red core is visible. Serve immediately with rice, sauce, and a whole plum.
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