article_snippet: Next, brown 50g butter in a frying pan, then add One venison filet and cook to medium.
article_snippet: Remove from a frying pan and cover with a paper towel and leave to rest while you make the gravy.
article_snippet: Place 100g of butter in your pan and let it brown.
article_snippet: Next, add 200ml mead and let 200ml mead reduce by a third before adding the cream.
article_snippet: Reduce again by two thirds, before removing the pan from the heat and stirring in the rest of 250g butter.