INGREDIENTS

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,  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 11.4mg
Sodium: 3.5mg
Potassium: 95.6mg
Carbohydrates: 6.4g
Fiber: 1.2g
Sugar: 4.3g
Protein: <1g