Venison Medallions (loin or fillet) approx 2cm thick
3 shallots finely chopped
200ml white wine
100ml double cream
salt and freshly ground pepper
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Pan-fry the meat in a hot pan for no more than 2 minutes on each side.
Remove and set aside to rest in a warm place.
In the same pan, gently fry the shallots until soft.
Turn up the heat and add the wine, allow to bubble until the liquid is reduced by half. Remove from the heat and allow to cool slightly.
Add the cream and bring back to the boil stirring gently until heated through.
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