Collops of Roe Venison

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

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