Venison back at Oxtail & Trotter

This week we have back by popular demand venison from The Eaton Estate in Chester.

This beautiful meat comes from the Fallow deer which is renowned for its sweet and subtle game taste. If you haven't tasted venison before then Fallow deer is a great choice to start you off.

You can buy any cut you desire such as; loin medallions, haunch steaks, diced venison or roasting joints.

Venison is relatively easy to cook and this is a favourite recipe of ours for venison medallions:

Serves 2

• 1 tbsp olive oil
• 4 medallions
• 1 tbsp balsamic vinegar
• 150ml beef stock
• 2 tbsp redcurrant jelly
• 1 garlic clove, crushed
• 85g fresh or frozen blackberries (optional)

1. Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
2. Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften.
Serve with the venison, celeriac or potato mash and broccoli.

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