Venison Steaks with Chestnuts
Submitted by ivivi
Seared venison medallions in a rich port wine and chestnut sauce with fresh figs. An elegant wild game dinner that feels straight out of a European countryside bistro.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minThis is the kind of dish that makes people stop mid-bite and look up at you like you just performed sorcery.
Thin venison medallions get a hard sear in butter, staying rare and tender at the center. The real star is a syrupy port wine sauce studded with whole chestnuts that simmers down while you prep everything else.
Fresh figs, warmed under the grill, add a honeyed sweetness that rounds out the rich, gamey notes of the venison. It looks like something from a white-tablecloth restaurant but comes together in under 45 minutes.
Variations
- Swap figs for halved pears or roasted grapes when figs aren’t in season.
- Use red wine or Madeira if you don’t have port on hand.
- Add a splash of cream to the sauce for a silkier finish.
Chef Tips
- Sear the medallions in a screaming-hot pan. One minute per side, no more. Venison dries out the moment you push past medium-rare.
- Vacuum-packed chestnuts work beautifully here and save you the headache of peeling fresh ones.
- Let the port sauce reduce until it coats the back of a spoon. That’s your cue that it’s ready.
Ingredients
Directions
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.
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