Loin of Venison with Chestnuts and Fresh Figs

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • 8 well-hung medallions of venison, approximately 7 mm ( inch) thick 24 chestnuts<


To make the sauce, heat the oil in a large saucepan. Fry the bones and vegetables until golden then cover with water, add the herbs and bring slowly to the boil, skimming regularly. Simmer for 4–5 hours, ensuring that the stock is kept clear of fat and scum; by the end of the cooking time it should have attained a pale golden colour. Strain and reduce on a high heat, removing any scum, until th