with a Compote of Fruits

From: Sherree Johansson <>

"This cut has a particularly delicate, subtle game flavour which is suited to being seared in a frypan, then divided into portions of three medallions which would be an average serving."

Season medallions with salt and a grind of pepper from a peppermill then put in a chinaware or stainless steel container and set aside. Mix the cinnamon and oregano powder into the juice of two freshly squeezed oranges and one lemon, pour this over the medallions.

Marinate the medallions for at least 4 hours.

Boil water and castor sugar to make a light sugar syrup. Cook the prunes and quince in this syrup until the quince is cooked through and is soft to the touch. Put aside while you prepare the orange and lemon segments. Mix all fruits together.

Add olive oil to a shallow, thick bottomed frying pan and heat until the oil is very hot. Sear the medallions on both sides until brown (approx 2-3 mins on each side) depending on your preference for rare, medium or well done.

When cooked, set the medallions aside and let stand in a warm place to rest.

Put the frypan back on the stove over a medium heat until the pan juices caramelise, then deglaze with the marinade and add the veal jus or stock. Let the sauce simmer and reduce until it has a thick gravy consistency. Adjust seasoning to taste. Strain the sauce, add the fruits and bring to the boil quickly.

The medallions should be divided into portions of three which would be an average serve, which are arranged on the plate with the fruit and a generous helping of sauce.

Garnish with wild rice mixed with some barley.

Footnote: Salad placed in the middle of the place with the medallions arranged on top with compote poured over can be substituted for the rice.

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Chuck Taggart (e-mail chuck)