Venison Steaks with Chestnuts
Ingredients
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
364
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).