Classic Recipe 08
Venison Medallions with Aubergines and Chestnut Tortellinis in a Rich Cassis Sauce
Serves four
By Steven Chestnut, Head Chef, The Boars Head, Ripley, Harrogate
INGREDIENTS
1 1/2 - 2 lbs of Venison Strip loin or Seamed Haunch Muscle (Mini Haunch)
1 glazed chestnut/tortellinis
1 pint of red wine, veal/game stock
"Crème de Cassis" to taste!
Herbs, mixed, picked Chervil and or flat parsley
2 aubergines
1/2lb fresh pasta
METHOD
- Place glazed chestnut into pasta and form into tortellinis, 3 per person.
- Simmer in salted water with a splash of olive oil for 4-5 minutes.
- 3 slices of Aubergine, 3/4 inch thick, brush with olive oil and seasoning, then
slow roast for 15 minutes at 150 degrees centigrade.
- Sear the medallions, 2-3 per person, 3/4 inch thick, in a very hot pan. Best
kept pink.
- Sit the medallions on top of the aubergines and place the tortellinis around,
garnish with picked chervil/flat parsley.
- Using red wine and veal/game stock base, enrich your sauce with "Crème de Cassis"
liqueur. Reduce to half, enrich with chopped herbs, and pour over Venison to gently
flood the plate.
