Venison Steaks with Chestnuts &Amp; Figs
Black pepper 50 g Chopped green onions 200 ml Port wine 300 ml Stock 24 Peeled chestnuts 1 tb Butter 8 Venison medallions 4 Figs By rights, this dis...
Ingredients
- 200ml port wine
- 300ml stock
- 24peeled chestnuts
- 1tbsp butter
- 8venison medallions
- 4figs
Directions
- 1
Stephen Ceideburg 1/2 tb Butter Black pepper 50 g Chopped green onions 200 ml Port wine 300 ml Stock 24 Peeled chestnuts 1 tb Butter 8 Venis
- 2
However, this is impossible for most of us who buy venison as a boneless fillet
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A good beef stock is a satisfactory substitute and if you use a canned beef bouillon (Campbells makes one) and prepare the chestnuts in adva
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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
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Add 200 mL port and reduce
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Add 300 mL stock and 24 peeled chestnuts and simmer for about 20 minutes or until the sauce becomes syrupy
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Set aside and keep warm
- 8
Heat a heat a heavy-based frying pan, add a tablespoon of butter