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Venison Medallions with Stilton HT MC British 15mins
Serves
4
Hot
Game Alcohol Main
Course
Ingredients 50g/2oz Butter 12 Venison Medallions 90ml/3fl.oz. Port 100g/4oz Stilton Cheese, grated 120ml/4fl.oz. Double Cream Salt and Black Pepper
Instructions
1. Heat the butter in a large frying pan until hot then add the venison medallions and brown quickly to seal. Remove from the pan with a slotted spoon and keep warm.
2. Add the port to the pan and bring to the boil, scraping up any bits from the bottom of the pan.
3. Crumble or grate stilton and add to Port, whisk until it melts through the Port, then stir in the Double Cream. Do not allow the sauce to boil. Add the Medallions to the sauce together with any meat juices and simmer for 2-3 minutes. Adjust the seasoning. Serve immediately.
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