Recipe - Pan-Fried King Scallops With Orange And Chicory Jam

700 g Venison loin 8x90g
medallions
4 tablespoon Wild mushrooms
3 tablespoon Cherries
Cracked pepper
1 One half tablespoon Olive oil
1 Sprig thyme
1 Bay leaf
175 ml Red wine
Salt
1 tablespoon Butter; unsalted
1 tablespoon Shallots; finely chopped
1 tablespoon Brandy
225 ml Veal stock or canned beef
consomme
2 tablespoon Double cream

Arrange medallions on a tray, sprinkle them with cracked pepper, salt, 1/2
tablespoon of olive oil, thyme, bay leaf, and 50ml of red wine. Refrigerate
for a few hours (turn every hour).

Remove venison from the plate and retain the marinade, dry the meat with
paper towels. In a deep frying pan heat the remaining olive oil over a high
heat and saute the medallions for 2 minutes on each side, the meat should
be pink inside.

Set meat aside and keep warm. Add the butter to the pan and saute the
shallots and wild mushrooms for a few seconds then add the brandy and wine
and set it alight.

Add the cherries, cream and stock and reduce until the sauce starts to
thicken then pour over the venison and serve hot.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.