Name: Venison Steaks with Chestnuts and Figs
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

Biblical confession also includes a horizontal dimension – confession to one another, where we find powerful healing. Confession to God alone often does not lift us into the freedom we desire. With God alone, confession can be too easy. It is too easy to save face, and there is no healing, no release, in saving face, however earnest the confession to God might seem to be. Confession to God alone can be a way of not really facing ourselves and our sins. James 5:16 shows us where freedom can be found: “Therefore confess your sins to one another and pray for one another, that you may be healed. The prayer of a righteous person has great power as it is working.”

Ray Ortlund

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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