Step 1: Remove the medallions from packaging, cover, and allow to come to room temperature (approx. 30 minutes).
Step 2: Heat a non-stick frying pan. Season with Salt & Pepper and rub a little oil into the Medallions before placing in the pan. Pan fry over medium heat for 3-4 minutes each side. Remove, loosely cover with foil and allow to rest while you make the sauce.
Step 3: Using the same pan add a small amount of oil, add the shallot and sauté over medium-high heat until soft. Don’t let it burn or your sauce will be bitter.
Step 4: Add the port wine and use a wooden spoon to scrape any browned bits which have stuck to the bottom of the pan. Bring to the boil and allow the wine to reduce by half. Add the demi-glace (or stock), salt, citrus zest, mustard and cayenne allow this to boil for 1-2 minutes. Stir in the red currant jelly and black pepper. Let the sauce boil down and reduce until it is thick but still pourable. You can strain if you want a more refined sauce.
Step 5: Slice the venison medallions. Pour any juices that have come from the venison back into the meat sauce and stir to combine. Serve with the sauce either over the meat or alongside.