Medallions of Venison

A sweetish sauce with a hint of juniper.


Medallions of Venison
  • Serves 2
  • 4 x 80g venison loin steaks
  • Butter and oil to fry
  • 1 small glass of red wine
  • 2 tablespoons of Black Mountains Preserves Damson with Juniper Jelly
  • 100ml stock
  • Salt and pepper

  • Heat the butter and oil in a heavy frying pan until very hot.
  • Brown the steaks on both sides, reduce the heat and cook for about 5 minutes depending on the thickness and the degree of rarity required.
  • Remove the steaks from the heat and rest on a plate covered with tinfoil.
  • Pour away any surplus oil and add the jelly to the pan, add the red wine, stock and salt and pepper and reduce until nice and syrupy.
  • Serve with the steaks.