Prune Sauce For Meat Or Game Recipes

PORK TENDERLOIN WITH PRUNE, PEAR, AND APPLE CHUTNEY IN A HAZELNUT CREAM SAUCE

Pork Tenderloin with Prune, Pear, and Apple Chutney in a Hazelnut Cream Sauce image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 25

Ingredients

2 cups red wine
1/2 cup sugar
1 bay leaf
12 ounces diced prunes
1/2 teaspoon ground coriander seeds
1 apple, peeled and diced
1 pear, peeled and diced
2 tablespoons cornstarch
2 tablespoons water
1 onion, chopped
1/2 celery stalk, chopped
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
2 tablespoons tomato paste
1 quart veal stock
3 tablespoons butter, plus 2 tablespoons
3 tablespoons flour
1 ounce hazelnuts, chopped
2 tablespoons orange juice
1/2 cup heavy cream
Salt and white pepper
1 pork tenderloin
1 1/2 cups flour
Salt and freshly ground black pepper
Vegetable oil

Steps:

Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil. Add the prunes and coriander and cook until soft. Add apple and pear and cook until soft. Combine cornstarch and water to make a slurry. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes. Be careful not to burn the tomato paste. Add veal stock and reduce by half.
In a separate saute pan over low heat, add 3 tablespoons butter and melt. Add flour and cook, stirring constantly, to make a roux. Cook over low heat until roux is brown, about 15 minutes. Whisk brown roux into the vegetable/stock mixture to thicken. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste. Season with salt and pepper and strain.
In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes. Reserve excess brown sauce for another use.
Slice tenderloin into 1/2-inch thick slices. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick. Season flour with salt and pepper. Dredge the pork in the flour. In a large saute pan, add some of the oil and heat over medium-high heat. Add the pork and saute until golden brown on each side, about 2 minutes per side.
Serve with chutney and cream sauce.

BELGIAN RABBIT WITH PRUNES IN WINE SAUCE

Belgian Rabbit With Prunes in Wine Sauce image

Rabbit has long been underrated on our side of the ocean-not so in Europe where rabbit is almost as popular as chicken. Marinated and stewed in wine with prunes, this Belgian dish may be the answer to an affordable but special dinner. Very healthy meat and low in fat.

Provided by Olha7397

Categories Meat

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1 (3 lb) rabbit (about 1.5g)
1/4 lb prune
1 cup water
1/4 cup all-purpose flour
2 tablespoons butter
2 tablespoons oil
1 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup dry red wine
orange peel
1 cup dry red wine
2 tablespoons wine or 2 tablespoons cider vinegar
1 piece orange peel
5 whole peppercorns, cracked
5 whole juniper berries (available in speciality shops and most supermarkets)
2 sprigs fresh thyme or 1/2 teaspoon crushed dried thyme
2 whole cloves
1 bay leaf
4 sprigs fresh parsley
1/2 cup finely chopped onion

Steps:

MARINADE: Combine all ingredients for marinade in large plastic bag. Place bag in shallow glass, stainless steel or plastic bowl.
Remove head from rabbit and cut the rest into 6 pieces. Place in bag with marinade; close top firmly with a twist tie and lay flat in dish. Marinate rabbit pieces, turning bag periodically, for 2 to 4 hours.
Soak prunes in water while rabbit marinates.
Remove rabbit from marinade and wipe dry; reserve marinade. Toss meat in flour and reserve on paper towels. Strain marinade, pressing out and reserving all liquid.
In large heavy saucepan, melt butter, add oil and, over medium high heat, brown rabbit. With slotted spoon, remove rabbit and set aside. Saute onions for 5 minutes; return rabbit to pan and add salt, pepper, wine, strained marinade, prunes and their soaking water. Mix gently but thoroughly to blend all ingredients. Bring to boil, reduce heat and simmer, partially covered, for 30 to 40 minutes or until rabbit is tender and sauce thickened.
Taste, adjusting seasoning if desired. Transfer to heated serving bowl and garnish with orange peel. Makes 6 servings.
Canadian Living.

Nutrition Facts : Calories 512.7, Fat 21.1, SaturatedFat 6.9, Cholesterol 139.4, Sodium 513, Carbohydrate 21.7, Fiber 2.1, Sugar 9.3, Protein 46.9

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