Venison Steaks with Chestnuts and Figs

Venison Steaks with Chestnuts and Figs Ingredients

Stephen Ceideburg	300 ml Stock
1/2 tb Butter	24 Peeled chestnuts
Black pepper	1 tb Butter
50 g Chopped green onions	8 Venison medallions
200 ml Port wine	4 Figs

Instructions for Venison Steaks with Chestnuts and Figs

By rights, this dish requires lengthy preparation of a stock made with the bones and trimmings of venison. However, this is impossible for most of us who buy venison as a boneless fillet. A good beef stock is a satisfactory substitute and if you use a canned beef bouillon (Campbells makes one) and prepare the chestnuts in advance, the meal can be prepared very rapidly. Melt half a tablespoon of butter in a heavy saucepan, add a good grinding of black pepper and gently cook 50 g chopped green (spring) onions. Add 200 mL port and reduce. Add 300 mL 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. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/4/93. Courtesy Mark Herron. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Uncategorized

More like this...

Venison with Figs

Chicken Fried Venison Steaks and Pan Gravy

Venison Steaks with Mushroom Game Sauce

Venison (Deer-Elk-Etc) Swiss Steak

Venison Au Vin (Venison Au Vin)

Ingredient Insight - look inside this recipe