October 24, 2007 | By Chhiwate In
Wild Game |
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Stephen Ceideburg 1/2 tb Butter
Black pepper 50 g Chopped green onions
200 ml Port wine
300 ml Stock
24 Peeled chestnuts
1 tb Butter
8 Venison medallions
4 Figs
By rights, this dish requires lengthy preparation of a stock
made with the bones and trimmings of venison.
However, this is
impossible for most of us who buy venison as a boneless fillet.
A
good beef stock is a satisfactory substitute and if you use a
canned beef bouillon (Campbells makes one) and prepare the
chestnuts in advance, the meal can be prepared very rapidly.
Melt
half a tablespoon of butter in a heavy saucepan, add a good
grinding of black pepper and gently cook 50 g chopped green
(spring) onions.
Add 200 mL port and reduce.
Add 300 mL 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.
Posted by
Stephen Ceideburg From an article by Meryl Constance in The Sydney
Morning Herald, 5/4/93.
Courtesy Mark Herron.
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