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Venison Medallions with Stilton  HT   MC  British   15mins


Serves   4      Hot   Game  Alcohol   Main Course Eggless Britain  Europe  




50g/2oz Butter

12 Venison Medallions

90ml/3fl.oz. Port

100g/4oz Stilton Cheese, grated

120ml/4fl.oz. Double Cream

Salt and Black Pepper





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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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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