Medallions of Venison with a Black Cherry, Shallot & Mushroom Sauce

Ingredients:
sufficient for 6 people

3.8kg/8lb saddle of venison
1.15 litre/2 pints game stock
225g/8oz mushrooms
1/2 cup Madeira
225g/1/2lb dark cherries (pitted)
watercress
1 cup of red wine
60g/2oz chopped shallots
60g/2oz butter

Ask the butcher to bone the venison and trim off all fat and sinew.

Make a game stock with the bones. Cut the fillets of venison into 18 equal medallions and flatten slightly and set aside. Reduce the game stock to 1 pint and strain. Add the red wine. Slice the mushrooms and chop the shallots finely. Heat a large frying pan over a medium/high heat. Add a little oil and a knob of butter and season the medallions and sauté quickly for half a minute on each side. Remove from the pan and keep warm. Add the mushrooms and shallots and fry for a few minutes. Add the game stock and Madeira and reduce until slightly syrupy in consistency. Finish with a knob of butter. Check seasoning and add cherries at the last minute.

Arrange medallions on 6 warm dinner plates and pour the sauce around. Garnish with a small bouquet of watercress.