Venison Steaks with Chestnuts

1. 1

   Melt half a tablespoon of butter in a heavy saucepan, add a good grinding of black pepper and gently cook chopped green (spring) onions.

2. 2

   Add port and reduce.

3. 3

   Add stock and 24 peeled chestnuts and simmer for about 20 minutes or until the sauce becomes syrupy.

4. 4

   Set aside and keep warm.

5. 5

   Heat a heat a heavy-based frying pan, add a tablespoon of butter.

6. 6

   When it is very hot, cook 8 medallions of venison, each about 1 cm thick.

7. 7

   Sear them for a maximum of 1 minute on each side, to ensure they are still rare.

8. 8

   Meanwhile, butter a baking tray and slice onto it 4 figs.

9. 9

   Place under a grill to heat through.

10. 10

    Divide the sauce and chestnuts between four heated plates and add to each plate 2 medallions of venison and a fan of fig slices.

11. 11

    Serve immediately.

No nutritional information available.

No additional tips available.