Tender and lean, these venison medallions pair beautifully with this simple and very tasty pan sauce.
Serves: 2–3
INGREDIENTS
400 grams venison medallions
olive oil
Chinese 5-spice
sea salt and ground pepper
Sauce
2 tablespoons balsamic vinegar
½ cup red wine
½ cup beef stock
3 tablespoons redcurrant jelly
2 cloves garlic, crushed
1 cup frozen blackberries or raspberries or a mixture of both
small knob butter
METHOD
Brush the medallions with oil and sprinkle each side with a tiny pinch of 5-spice. Season with salt and pepper.
Heat a sauté pan until hot then cook for 3 minutes on each side for medium rare venison. Transfer to a plate and cover loosely to keep warm. Don’t wash the pan.
Place the pan back over a high heat and add the vinegar and red wine. Let it bubble up and reduce by half. Add the beef stock, redcurrant jelly and garlic and season. Simmer for 5 minutes then add the berries and cook until they soften and the sauce is reduced and syrupy. Stir in the butter to make a lovely glossy sauce.
To serve: Slice the venison against the grain and arrange on plates. Add the resting juices to the berry sauce and spoon over the top. Serve with a cooked green vegetable.
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