Seared venison medallions with sage butter from Winter Food by Jill Norman
This dish takes minutes to prepare, looks stylish and tastes delicious. Small sprigs of rosemary could be used instead of sage leaves.
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Cooking tools:
- Skillet
- Spatula
- Plate
Ingredients
- 600 g venison fillet, cut into 8 medallions
- 1 tablespoon chopped thyme
- salt
- freshly ground black pepper
- 16 thin rashers streaky bacon
- 50 g butter
- 8 sage leaves
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