Red Deer Haunch Medallions with an Orange and Summer Fruits Sauce

Quickly sear the Red Deer Haunch Medallions for 1-1½ minutes either side then season
SERVINGS    
 
4
PREPARATION TIME
10 MINS
COOKING TIME
20 MINS

Ingredients

8 Red Deer Haunch Medallions
Vegetable Oil
cracked Black Pepper
4 Shallots (chopped)
1 tsp Stem Ginger (chopped)
1 knob of Butter
1 tsp Red Currant Jelly
1 double measure of Port
1 Orange (remove zest, finely shred and juice)
200ml Beef Stock
1 tsp Red Wine Vinegar
1 tsp Arrowroot mixed with a little water
100g Blueberries or Raspberries

Red Deer Haunch Medallions with an Orange and Summer Fruits Sauce

Instructions

In a heavy pan, heat some oil and quickly sear the Red Deer Haunch Medallions for 1-1½ minutes either side then season with cracked black pepper and rest in a warm place.

In the same pan, sauté the shallots and ginger in the butter, when transparent (but not coloured), add the red currant jelly, port, orange zest and orange juice. Reduce by half and add the beef stock, reduce once more to the desired consistency. Add the vinegar to adjust the sweetness and thicken with the arrowroot, add the berries and heat through.

Serve with parsnip fries, mushrooms and a selection of seasonal vegetables.

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Red Deer Haunch Medallions with an Orange and Summer Fruits Sauce
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