Venison Medallions with Chasseur Sauce

(Serves 4)

Ingredients

• 12 x 60 gm medallions
• salt and pepper
• 2 tbsp oil
• 30 gms butter
• 2 tbsp (40 gms) chopped onions or shallots
• 10 button mushrooms, sliced
• ½ C (100 mls) dry white wine
• 100 mls brown stock
• 1 tsp tomato paste
• 1 tbsp chopped parsley
• ½ tsp Dijon mustard
• 1 tsp cornstarch or arrowroot mixed with water to a paste

Method

Season the medallions and sear in a pan for two and a half minutes each side. Remove and rest in a warm place.

Add the butter and sauté the shallots or onions until soft.

Add the sliced mushrooms and cook until just soft.

Add the white wine and reduce.

Add the tomato paste, parsley and the mustard and finally the brown stock.

Reduce to a coating consistency or thicken with a little cornstarch. Pour over the medallions.