Stephen Ceideburg 1/2 tb Butter

Black pepper 50 g Chopped green onions

200 ml Port wine

300 ml Stock

24 Peeled chestnuts

1 tb Butter

8 Venison medallions

4 Figs

By rights, this dish requires lengthy preparation of a stock made with the bones and trimmings of venison. However, this is impossible for most of us who buy venison as a boneless fillet. A good beef stock is a satisfactory substitute and if you use a canned beef bouillon (Campbells makes one) and prepare the chestnuts in advance, the meal can be prepared very rapidly. Melt half a tablespoon of butter in a heavy saucepan, add a good grinding of black pepper and gently cook 50 g chopped green (spring) onions. Add 200 mL port and reduce. Add 300 mL stock and 24 peeled chestnuts and simmer for about 20 minutes or until the sauce becomes syrupy. Set aside and keep warm. Heat a heat a heavy-based frying pan, add a tablespoon of butter. When it is very hot, cook 8 medallions of venison, each about 1 cm thick. Sear them for a maximum of 1 minute on each side, to ensure they are still rare. Meanwhile, butter a baking tray and slice onto it 4 figs. Place under a grill to heat through. Divide the sauce and chestnuts between four heated plates and add to each plate 2 medallions of venison and a fan of fig slices. Serve immediately. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/4/93. Courtesy Mark Herron. -----