| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Game |
4 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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