How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Venison With Plums And Calvados?

You need 10 ingredients. The key ingredients include: 16 ounces venison tenderloins, 2 tablespoons olive oil, 4 plums, halved pitted and sliced, 1 teaspoon fresh sage, chopped, and more.

Is Venison With Plums And Calvados suitable as meat & poultry?

Yes, Venison With Plums And Calvados falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Venison With Plums And Calvados?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison With Plums And Calvados Recipe

Name: Venison With Plums And Calvados
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces venison tenderloins; 2 tablespoons olive oil; 4 plums, halved pitted and sliced; 1 teaspoon fresh sage, chopped; 6 scallions, cut into 1 inch pieces; 1 tablespoon cornstarch; 2 tablespoons cold water; 2/3 cup stock; 4 tablespoons calvados; 1 tablespoon red currant jelly

Try this homemade Venison With Plums And Calvados recipe the whole family will love. Made with tenderloins, olive oil, fresh sage and scallions. Easy st…

This Venison With Plums And Calvados relies on simple, everyday ingredients such as venison tenderloins, olive oil, fresh sage, chopped and cornstarch. It comes together quickly and makes 4 servings, at about 83 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Venison With Plums And Calvados

Tips for the best results

Variations & substitutions

My Personal Notes

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