Pan-fried medallions of venison on apple compote with potato and apple gratin

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Ingredients (serves four) 665g venison loin cut into 8 medallions For the potatogratin 150g green apples 100g onions 1 clove of garlic peeled 200ml cream 300g potatoes 130g butter Salt and pepper 80g grated cheese For the black pepper and cider sauce 225ml veal stock or light chicken stock 1tbs unsalted butter 125ml red wine 2 sprigs of thyme 4 shallots 125ml double cream 1tbs crushed black peppercorns to taste 125ml cider(medium- dry) 2 cloves of garlic For the apple compote 900g eating apples 1tbs unsalted butter 50ml white wine 125ml double cream 50ml Calvados Salt Freshly ground nutmeg ### Method For the gratin peel the apples and grate. Peel the potatoes and cut into thin slices. Slice the onions and sweat together with the apples in 100g butter. Cool and mix them with the sliced potatoes. Add the garlic and salt and pepper to the mixture. Butter a gratin dish pour in the mixture and pour the cream over equally. Sprinkle with cheese. Pre-heat the oven to 180Á‚°C and cook for approximately one hour. Cut out the portions you require when cold with a pastry cutter Á¢Â€Â" reheat. The potato gratin will keep for five days covered in the fridge. For the black pepper and cider sauce sautÁƒÂ© shallots and garlic. Add the thyme red wine and cider and reduce by half. Add the stock and reduce by half again. Over a medium heat pour in the cream and reduce until the sauce begins to thicken. Whisk in the butter. Sieve and keep warm. Add the crushed peppercorns. To prepare the compote peel core and quarter the apples. Cut in half again. Melt the butter in a large frying pan sautÁƒÂ© the apples add the Calvados and white wine and reduce by half. Pour in the cream and stir until apples are coated. Season with salt pepper and nutmeg. Keep warm. Divide the compote on pre-heated plates. Arrange two medallions on the compote and spoon a little sauce over them. Garnish with the potato and apple. Serve. Photo Á‚© Sam Bailey