Pan-fried medallions of venison with cherries and wild mush

4 servings

Ingredients

Quantity Ingredient
700 grams Venison loin 8x90g medallions
4 tablespoons Wild mushrooms
3 tablespoons Cherries
Cracked pepper
1½ tablespoon Olive oil
1 Sprig thyme
1 Bay leaf
175 millilitres Red wine
Salt
1 tablespoon Butter; unsalted
1 tablespoon Shallots; finely chopped
1 tablespoon Brandy
225 millilitres Veal stock or canned beef consomme
2 tablespoons Double cream

Directions

Arrange medallions on a tray, sprinkle them with cracked pepper, salt, ½ tablespoon of olive oil, thyme, bay leaf, and 50ml of red wine. Refrigerate for a few hours (turn every hour).

Remove venison from the plate and retain the marinade, dry the meat with paper towels. In a deep frying pan heat the remaining olive oil over a high heat and saute the medallions for 2 minutes on each side, the meat should be pink inside.

Set meat aside and keep warm. Add the butter to the pan and saute the shallots and wild mushrooms for a few seconds then add the brandy and wine and set it alight.

Add the cherries, cream and stock and reduce until the sauce starts to thicken then pour over the venison and serve hot.

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