Venison medallions with a red wine and prune sauce

A great recipe for our versatile venison medallions, adapted from the Telegraph magazine recipes.  The sauce for this can be made 24 hours in advance - saving you time if you are having guests over.
Serves 4
  1. In a saucepan add the wine, cinnamon, orange and bay leaf together and boil until the mixture has reduce by half.
  2. Then add the prunes to the reduction and marinate for two hours.
  3. Then remove the cinnamon, orange and bay leaf from the marinade.
  4. In another pan gently soften the demerara sugar and add the red wine sauce, marinated prunes and chicken stock and bring to the boil.
  5. Once boiling remove from the heat and then pour the sauce into a blender and blend up quickly for about a minute. Season and then put to one side to reheat when ready to serve.
  6. Season the medallions and then pan-fry in the butter and oil until cooked to your liking.
  7. Spoon out any excess fat and add the vinegar and let it all evaporate.
  8. Remove from the heat and add the redcurrant jelly and stir around so the steaks are coated with the glaze.
  9. Reheat the red wine and prune sauce and serve the steaks with the sauce spooned around them or served on the side.
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Serving tips

Serve with roasted root vegetables like butternut squash and parsnips

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