Venison steaks with chestnuts & figs
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Venison steaks with chestnuts & figs
  Venison    Chestnuts    Game  
Last updated 6/12/2012 1:28:31 AM. Recipe ID 63918. Report a problem with this recipe.
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      Title: Venison steaks with chestnuts & figs
 Categories: Game
      Yield: 4 Servings
 
           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    Venison medallions
      4    Figs
 
  By rights, this dish requires lengthy preparation of a stock made
  with the bones and trimmings of venison. However, this is impossible
  for most of us who buy venison as a boneless fillet.
  
  A good beef stock is a satisfactory substitute and if you use a
  canned beef bouillon (Campbells makes one) and prepare the chestnuts
  in advance, the meal can be prepared very rapidly.
  
  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. Add 200 mL port and reduce. Add 300 mL 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.
  
  Posted by Stephen Ceideburg
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  5/4/93. Courtesy Mark Herron.
 




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Recipe ID 63918 (Apr 03, 2005)

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