Venison medallions of thick flank in a rich cream sauce

A quick and tasty dish from your store

4 venison medallions knob of butter oil 3 cloves of garlic skinned and crushed brandy 300 ml double cream 200 ml stock Heat the butter and oil in a frying pan, add garlic and cook until it starts to brown. Add the venison medallions and cook quickly on both sides until the meat is to your liking. Slosh some brandy over the meat and flambé. Take the meat from the pan and leave it on a warm plate to rest. Meanwhile, pour the stock into the juices in the frying pan. Stir to deglaze the pan, then add the cream. Let it boil until the sauce has thickened slightly, add the juices from the venison on the plate and serve.