1. Cut the venison into half-inch strips. Heat the oil over high heat and add venison strips. Cook 2 minutes or until browned. Remove from the pan. 2. Add the plums, sage, and scallions and cook for two minutes. 3. Mix the cornstarch with the water and add to the pan. 4. Add the stock, Calvados, and jelly, and heat until thickened. 5. Return the venison, and heat gently to warm through. 6. (Can also be made with elk). ---------------------------------------------------------------------------
Nutrition
Ingredients
