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 A Weekday Menu Recipe


Normandy Venison Medallions   HT  MC  French  20mins


Serves 4      Hot  Game   Alcohol  Main Course  Gluten Wheat free  France  Europe   



25g/1oz Butter

1 tbsp Olive Oil

675g/1½lb Venison Medallions

Salt and Black Pepper

150ml/5fl.oz. Champagne or White Wine (check manufacture)

90ml/3fl.oz. Port

60ml/2fl.oz. Crème Fraîche




1. Heat the butter and oil in a frying pan until very hot.


2. Add  the meat and brown quickly on both sides to seal.


3. Season with salt and pepper and continue to cook for 3 to 4 minutes.


4. Pour off the fat then add the Champagne, raking up any pieces stuck to the pan.


5. Continue to boil the pan juices until the the sauce is reduced by half then add the crème fraîche, mixing well.


6. To serve - adjust the seasoning then pour over the medallions. Serve immediately.



Serving Suggestions :


French Style Swedes Creamed Potatoes,   Wilted Spinach


Fresh Fruit Salad


More Game Recipes  |  General Game Prep & Cooking Times   |  Game Cuts 


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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