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Categories:Viewed: 78 - Published at: 5 years ago
Ingredients
- 1/2 tablespoon butter
- 1 x black pepper
- 1 tablespoon scallions, spring or green onions chopped
- 1 cup port wine
- 1 cup stock
- 24 each chestnuts peeled
- 1 tablespoon butter
- 8 each venison medallions
- 4 each figs
Method
- Melt half a tablespoon of butter in a heavy saucepan, add a good grinding of black pepper and gently cook chopped green (spring) onions.
- Add port and reduce.
- Add stock and 24 peeled chestnuts and simmer for about 20 minutes or until the sauce becomes syrupy.
- Set aside and keep warm.
- Heat a heat a heavy-based frying pan, add a tablespoon of butter.
- When it is very hot, cook 8 medallions of venison, each about 1 cm thick.
- Sear them for a maximum of 1 minute on each side, to ensure they are still rare.
- Meanwhile, butter a baking tray and slice onto it 4 figs.
- Place under a grill to heat through.
- Divide the sauce and chestnuts between four heated plates and add to each plate 2 medallions of venison and a fan of fig slices.
- Serve immediately.
