Venison Steaks with Stilton
Ingredients- For 2 people
- 350g/12 oz unsliced VenisonFillet
- 2 glasses good red wine
- 450ml/ 3/4 pint reduced venison stock
- 2 tbsp olive oil
- 50g/ 2oz unsalted butter
- elderberries to garnish
Trim the venison, brush with hazlenut oil and press thyme into it, cover and leave for 1-2 hours.
Heat olive oil and half of the butter in a frying pan; brown and seal the venison for 2 mins each side. Remove to a warm oven for 5 mins.
Deglaze the pan with wine, reduce to half. Add thyme. Add stock, reduce to half. Add jelly, stir well, reduce. Add a knob of butter to give gloss. Season, strain (muslin) and serve around meat.
Cut the venison into medallions and fan out. Decorate with thyme and elderberries, and serve with red cabbage braised with bacon, garlic, apple, stock and red wine.