Tell me it ain't so Gourmet...

Recently it has been announced that Condé Nast Publications will be discontinuing Gourmet magazine. My reaction is something keen to Coca Cola’s “New Coke” ~ What are you thinking, Condé Nast? For as long as I have been cooking ~ some thirty-five odd years ~ Gourmet has been my inspiration, my turn-to guide and my way to travel the world through food.

Month after mouth, I would look forward to receiving this glossy, stylish gastronomic feast of great recipes. It always had marvelous restaurant reviews from the capitals of the world, little bistros and out of the way country inns. There were fascinating articles about known and up-coming chefs. And there was my favorite section ~ “You asked for it!” ~ Where readers could write in and ask Gourmet to get a recipe from a restaurant you enjoyed. How many times have you enjoyed a delectable meal and wanted the recipe; the editors at Gourmet had the clout to get it for you and then publish it.

Many years ago, I had had an incredible meal at a small restaurant in Buffalo, New York. One that I returned to on several occasions ~ Rue Franklin . This warm and inviting restaurant served an entrée that was for no better words, “to die for” - Venison Medallions with Port and Ripe Figs. I wrote to Gourmet and asked them to get me the recipe and here it is. I have made it many times; for private dinner parties, when I was catering and when I just wanted something good for dinner.

I wish Condé Nast would change their decision about ceasing the publication of Gourmet. But until they do ~ I will treasure the old monthly copies I have held on to.

Venison Medallions with Port and Ripe Figs

Ingredients:
1 cup chicken stock
1 cup beef stock
½ cup ruby Port
⅓ cup Fig preserves
4 tablespoons butter, divided
8 four ounce venison medallions, (each ½ to ¾ -inch thick)
4 ripe figs, cut in half

In a heavy small saucepan; combine chicken and beef stocks. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to ¾ cup, about 15 minutes. Gradually whisk in fig preserves and simmer until sauce thickens slightly, about 4 minutes. Whisk in 2 tablespoons butter. Season with salt and pepper. Set sauce aside.

Season venison with salt and pepper. In a large heavy nonstick skillet, melt remaining butter over high heat. Working in batches, add venison and cook to desired doneness, about 2 minutes per side for medium-rare.

To serve, divide sauce among plates and place 2 venison medallions atop sauce and garnish with ripe fig halves.