Chris Davy
2 medallions 50-80gm each, or a piece of striploin allow 80-100gm per person
25g (1oz) unsalted butter & 1 tablespoon olive oil
salt and ground black pepper
2 tablespoons red wine
2 tablespoons Deer ‘n Dexter Raspberry Vinegar
1 tablespoon of Deer ‘n Dexter Crab Apple jelly
600ml (1 pint) good venison stock
1 bay leaf & 3 peppercorns
4 tablespoons fresh or frozen raspberries
(if frozen, de-frost and add a sprinkling of sugar)
If using a piece of striploin slice into medallions. Season the venison, heat the oil and butter in a heavy based pan over a high heat and sear the medallions for 1 minute on each side. Remove, set aside and keep warm.
For the sauce, remove any excess fat from pan, return to the heat, pour in the wine and vinegar. Turn up heat and, stirring briskly with a wooden spoon, scrape the pan to release the coagulated meat juices. Bring the liquid to the boil and reduce. Stir in the venison stock, bay leaf and peppercorns and jelly. Bring to the boil and allow reducing to a light coating consistency. Add the raspberries and heat through for a few seconds.
To serve place two medallions on each serving plate, pour over the sauce and serve with new potatoes and salad.
