Pan Fried Medallions Of Venison With Cherries And Wild Mush

Directions

1. Arrange medallions on a tray, sprinkle them with cracked pepper, salt, 1/2 Tbsp. of extra virgin olive oil, thyme, bay leaf, and 50ml of red wine. Chill for a few hrs (turn every hour).
2. Remove venison from the plate and retain the marinade, dry the meat with paper towels. In a deep frying pan heat the remaining extra virgin olive oil over a high heat and saute/fry the medallions for 2 min on each side, the meat should be pink inside.
3. Set meat aside and keep hot. Add in the butter to the pan and saute/fry the shallots and wild mushrooms for a few seconds then add in the brandy and wine and set it alight.
4. Add in the cherries, cream and stock and reduce till the sauce starts to thicken then pour over the venison and serve warm.