Venison Steaks with Chestnuts
Yield
4 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
butter
|
|
| 1 | x |
black pepper
|
*
|
| 15 | ml |
scallions, spring or green onions
chopped |
|
| 237 | ml |
port wine
|
*
|
| 237 | ml |
stock
|
|
| 24 | each |
chestnuts
peeled |
*
|
| 15 | ml |
butter
|
|
| 8 | each |
venison
medallions |
*
|
| 4 | each |
figs
|
|
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.
