---------- Recipe via Meal-Master (tm) v8.02
  Categories: Game
       Yield: 4 servings
            Stephen Ceideburg
     1/2 tb Butter
            Black pepper
      50 g  Chopped green onions
     200 ml Port wine
     300 ml Stock
      24    Peeled chestnuts
       1 tb Butter
       8    Venison medallions
       4    Figs
   By rights, this dish requires lengthy preparation of a
   stock made with the bones and trimmings of venison.
   However, this is impossible for most of us who buy
   venison as a boneless fillet.
   A good beef stock is a satisfactory substitute and if
   you use a canned beef bouillon (Campbells makes one)
   and prepare the chestnuts in advance, the meal can be
   prepared very rapidly.
   Melt half a tablespoon of butter in a heavy saucepan,
   add a good grinding of black pepper and gently cook 50
   g chopped green (spring) onions. Add 200 mL port and
   reduce. Add 300 mL stock and 24 peeled chestnuts and
   simmer for about 20 minutes or until the sauce becomes
   syrupy. Set aside and keep warm.
   Heat a heat a heavy-based frying pan, add a tablespoon
   of butter. When it is very hot, cook 8 medallions of
   venison, each about 1 cm thick.
   Sear them for a maximum of 1 minute on each side, to
   ensure they are still rare.
   Meanwhile, butter a baking tray and slice onto it 4
   figs. Place under a grill to heat through.
   Divide the sauce and chestnuts between four heated
   plates and add to each plate 2 medallions of venison
   and a fan of fig slices. Serve immediately.
   Posted by Stephen Ceideburg
   From an article by Meryl Constance in The Sydney
   Morning Herald, 5/4/93. Courtesy Mark Herron.