• 2 venison medallions, about 175 g (6 oz) each
• 2

Put the meat in a dish. Mix the liquids, crush the spices and mix all together with the walnut oil. Pour this over the meat, cover, refrigerate and leave for an hour or so, turning it once.

When ready to cook, bring the meat to room temperature, and reserve the marinade. Dry the meat well, and heat a frying pan with half the butter and all the sunflower oil, or use a non-stick frying pa