Fry these flavourful medallions of Scottish wild venison and serve with roasted seasonal vegetables and a sweet redcurrant sauce.

Cooking guidelines from defrosted: defrost the loin medallions before cooking. Remove from packaging and pat dry with kitchen paper.

Allow to come to room temperature. Preheat pan to a high temperature and add a small quantity of oil or alternatively brush straight onto meat, cook on a medium temperature for 1« -2 minutes each side for medium, and 3-4 minutes for well done.

Rest the meat in a warm place for 4-6 minutes before serving.

Cooking appliances vary in performance, these are guidelines only.