Medallions of roe deer canap茅 with cumberland sauce
By Nick Nairn
Ingredients
| Quantity | Item |
|---|---|
| 1 | Whole roe deer tenderloin |
| 300g | Redcurrant jelly |
| 1 | Orange (zest and juice) |
| 3cm | Cinnamon stick |
| 100ml | Port |
| 1tsp | English mustard |
Method
First make the cumberland sauce.
Reduce the port in a small pan by one third add the whole cinnamon stick with the zest followed by the juice of the orange. Simmer for 5 minutes, then add the red current jelly and bring back up to the simmer while whisking in the mustard serve warm. Can be refrigerated for two weeks.
For the venison
Remove all the sinew from the meat, cut in to Collops ½cm thick. Heat a frying pan until hot, season venison on both sides, then add a little oil to pan immediately followed by the venison.
Cook for 1-2 minutes on both sides — this will depend on the heat of the pan. It’s important not to overload the pan and try not to fiddle with the meat.
When you have a nice caramelised crust on both sides, remove from the pan and allow to rest for a couple of minutes before serving with the cumberland sauce. You can also add any resting juices from the venison to the sauce.
