Venison with Red Currents
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Quickly Sautéed Venison Fillet Medaillons served with a Red Current glaze
The red current glaze has a a sweet and sour taste that goes brilliantly with the tender venison medaillons
1.5 kg preferably wild venison fillet
- Cut the venison fillet on the bias into medaillons about 1 cm/¾ inch thick Picture
- Top and tail the red currents and put in a dish along with a tablespoonful of water and a tablespoonful of brown sugar, and stir a couple of times.
- Salt and pepper the medaillons on both sides. Put a thick bottomed frying pan over a high heat, add a bare tablespoonful of butter and when it foams add the medaillons. Cook quickly about 2½ minutes per side and put to one side and keep warm.
- Stir the cornflour into the pan juices and slowly amagamate the glass of red wine over a low heat stirring for a few minutes. Add the red current mixture and warm through. Check seasoning adding more sugar if necessary.
- Serve the medaillons, pour over a little sauce, add the vegetables and serve immediately Zoom .
Serve with: Gratin of Fennel Recipe and Sauté Garlic Potatoes Recipe
Categories: cmeat cvenison cgame cmain Recipe Id: r2370