Collops of Roe Venison.

This ever-popular favorite at Craigadam is one of Richard Pickup's show-stealers. He has been known to make it for guests as a snack, with minimal vegatables. The full dish is an excellent meal.

Ingredients :

• 3 - 4 medallions of venison per person.
• Olive oil, butter, good meat stock (or cheat with beef bouillon paste).
• Crème freche.
• Salt and pepper.
• Parsley.
• Brambles (blackberries) or raspberries to decorate.

Recipe :

• Put the olive oil & butter in a pan and heat; fry the medallions on a medium heat for 4-5 minutes turning frequently
• Put on a warm dish with a teaspoon of red current jelly on each.
• Add meat stock to pan and boil briskly and let it reduce a little.
• Add crème freche and adjust seasoning.
• Place medallions on a plate spoon over sauce and decorate with parsleys and brambles/raspberries.
• Lovely with mashed potatoes with celeriac, brussel sprouts, peas and carrots.