MEDALLIONS OF VENISON WITH BLACK PEPPER AND BLACKBERRIES
Devised by Rachel Green

Serves 2

4 x 60-80g medallions of venison, plus any trimmings
1 tbsp black peppercorns, coarsely ground
75ml port
Sea salt
20 fresh or frozen blackberries
400ml beef consommé (tinned is fine)
75g butter
1 tbsp redcurrant jelly
2 tbsp double cream
Parsley stalks
1 small shallot

METHOD

1. Make the stock by putting the consommé in a pan with a small amount of water, the venison trimmings some parsley stalks and a small shallot. Bring to the boil and simmer for approximately 1 hour, until reduced to 200ml, then sieve.

2. Lightly press the venison pieces into the crushed black pepper and season with salt. Melt the butter in a frying pan over a high heat until the butter foams then sauté for 1-2 minutes each side. Remove from the pan and keep warm.

3. Sauté the blackberries slightly and reserve with the venison. Return the pan to the heat without rinsing out and add the port, redcurrant jelly and stock and boil vigorously, stirring well, until the jelly is dissolved and the contents of the pan have reduced by half and have a syrup-like texture, this could take a few minutes.

4. Remove the pan from the heat and add the remaining butter - the butter will give a glossy appearance and help thicken it.

5. Return the venison to the pan with any meat juices and heat the meat and sauce over a low heat for a few minutes. Add the cream, taking care not to let it boil

6. Garnish with the blackberries and serve with potato and celeriac mash.