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4 servings
suggest servings
| 1/2 | tablespoon | butter | |
| 1 | x | black pepper | |
| 1 | tablespoon | scallions, spring or green onions | chopped |
| 1 | cup | port wine | |
| 1 | cup | stock | |
| 24 | each | chestnuts | peeled |
| 1 | tablespoon | butter | |
| 8 | each | venison | medallions |
| 4 | each | figs |
Melt half a tablespoon of butter in a heavy saucepan, add a good grinding of black pepper and gently cook chopped green (spring) onions.
Add port and reduce.
Add 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.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 3.0g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 117mg | 5% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 1.0g | 6% |
| Sugars 9.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 4% | Vitamin C | 2% | |
| Calcium | 2% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The other day I was having lunch with a friend of mine. A fellow epicurean, he frequents upscale eateries and possesses an above...
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