Venison medallions with a redcurrant, port and crème fraîche sauce
Get ahead of the game with these delicious venison medallions from Patrick Anthony's contribution to the July 2009 market at Southbank.
8 venison loin steaks, about 85g each
To accompany:
2 Tbs oil
salt and pepper
25ml whisky or brandy (optional)
175ml port
2 Tbs redcurrant jelly
6 Tbs crème fraîche
25g butter
spinach and watercress salad
new boiled potatoes or buttery mash
A few simple steps and you are done.
- First, season the venison pieces.
- Heat the pan add the oil and quickly brown the venison on both sides being careful not to overcook then flambe with brandy or whisky if using and remove to a dish to keep warm
- Add the port to the pan and allow to bubble up, then, stir in the redcurrant jelly and blend in.
- When reduced by half, add the crème fraîche and bring to the boil. Stir in the butter in little pieces.
- Return the venison to the pan and when hot serve at once with the salad and potatoes.
