Red Plum Sauce and Venison Medallions

Millbank Venison Recipes

Venison Recipe Ideas

How the recipe was developed:

Red Plum Sauce is an idea from Clive and Barbra Thawley from Moffat Farmers Market, who have developed and shared the recipe with us.

Difficulty Level:


Type of dish:

Main or Starter


125g of sirloin medallions or haunch steaks per person. 8 oz Red plums, destone and halved
1 Small cooking apple, peeled, cored and sliced
2 fl oz white wine vinegar
1 Fresh red chilli, deseeded and finely chopped
3 oz Caster sugar, or to taste
2 fl water
Seasoning and a little butter and or oil for frying

Preparation Method:

Put all the ingredients together in a plan on a low heat until the sugar has dissolved
Bring to the boil and partially cover and simmer for 30/40 minutes or until the fruit has cooked down.
Season the medallions and fry them for less than a minute each side and set aside on a warmed plate to rest. while you serve

Hints and Tips:

The fruit can be portioned up and frozen to be used an other time
After 30th April the fallow venison season is closed so we only sell wild roe venison when it is available, therefore it may take us a couple of weeks to forfill your order during the summer months.
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