Venison Medallions with Fresh Blackcurrant Sauce

Directions

1. If you are working with a whole piece of venison saddle, start by cutting it into 12 nice big chunks.
2. Heat the oil in a heavy-based frying pan.
3. When it’s good and hot, add the venison pieces. My tip is to think of the twelve pieces as the numbers on a clock face. That’s the easiest way to remember which one you put in the pan first. Turn the pieces in the order in which you put them in. That way, you’ll get consistently cooked medallions. I serve venison saddle pink so it’s still incredibly tender. Think of it like cooking a steak: if you like it medium rare, do it medium rare and so on. Once the venison is cooked, pop it in a very low oven just to keep warm.