Method
Marinate the venison fillet in 1/2 bottle of the red wine and some of the herbs for 12 hours
For the red wine reduction, put the beef stock, red wine and sugar into a stainless steel pan and boil rapidly until reduced by three-quarters
For the pancake, put the flour into a bowl, add the eggs and gradually beat the flour into the eggs adding the milk slowly then the melted butter until you have a smooth batter. Chop the garlic, hazelnuts and rosemary coarsely and add this to the batter mix. Butter four small tartlet cases and pour the batter into each one. Cook at 180c for 10-15 minutes until golden brown then turn onto grease proof paper and keep warm.
Cut the venison into 4 nice pieces and season. Heat the oil and sear the venison over a high heat for 3-4 minutes on each side keep warm.
For the sauce add the shallots to the pan used for the venison. Add the red wine reduction and rub all the juices off the bottom of the pan with a wooden spoon. Boil down until the sauce is syrupy and concentrated in flavour. Whisk in the butter then add the bilberries.
To Serve
Slice the fillet steaks into small medallions, place the warm pancake in the middle of the plate then the venison neatly on top and spoon the sauce over the meat.
Supplied by Ian Senior of Keelings
Medallions of Venison with Red Wine, Bilberries & Roasted Hazelnut Pancake
