Instructions: Arrange medallions on a tray, sprinkle them with cracked pepper, salt, 1/2 tablespoon of olive oil, thyme, bay leaf, and 50ml of red wine. Refrigerate for a few hours (turn every hour).

Remove venison from the plate and retain the marinade, dry the meat with paper towels. In a deep frying pan heat the remaining olive oil over a high heat and saute the medallions for 2 minutes on each side, the meat should be pink inside.

Set meat aside and keep warm. Add the butter to the pan and saute the shallots and wild mushrooms for a few seconds then add the brandy and wine and set it alight.

Add the cherries, cream and stock and reduce until the sauce starts to thicken then pour over the venison and serve hot.

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