VENISON STEAKS WITH CHESTNUTS & FIGS

      Title: VENISON STEAKS WITH CHESTNUTS & FIGS
  Categories: Game, Venison, Ceideburg
       Yield: 4 Servings
  
            Stephen Ceideburg
     1/2 tb Butter
            Black pepper
      50 g  Chopped green onions
     200 ml Port wine
     300 ml Stock
      24    Peeled chestnuts
       1 tb Butter
       8    Venison medallions
       4    Figs
  
   By rights, this dish requires lengthy preparation of a stock made
   with the bones and trimmings of venison. However, this is impossible
   for most of us who buy venison as a boneless fillet.
   
   A good beef stock is a satisfactory substitute and if you use a
   canned beef bouillon (Campbells makes one) and prepare the chestnuts
   in advance, the meal can be prepared very rapidly.
   
   Melt half a tablespoon of butter in a heavy saucepan, add a good
   grinding of black pepper and gently cook 50 g chopped green (spring)
   onions. Add 200 mL port and reduce. Add 300 mL stock and 24 peeled
   chestnuts and simmer for about 20 minutes or until the sauce becomes
   syrupy. Set aside and keep warm.
   
   Heat a heat a heavy-based frying pan, add a tablespoon of butter.
   When it is very hot, cook 8 medallions of venison, each about 1 cm
   thick.
   
   Sear them for a maximum of 1 minute on each side, to ensure they are
   still rare.
   
   Meanwhile, butter a baking tray and slice onto it 4 figs. Place under
   a grill to heat through.
   
   Divide the sauce and chestnuts between four heated plates and add to
   each plate 2 medallions of venison and a fan of fig slices. Serve
   immediately.
   
   Posted by Stephen Ceideburg
   
   From an article by Meryl Constance in The Sydney Morning Herald,
   5/4/93. Courtesy Mark Herron.
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