Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

Venison Medallions with Stilton  HT   MC  British   15mins

 

Serves   4      Hot   Game  Alcohol   Main Course Eggless Britain  Europe  

 

 

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.

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

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

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk