Tender and lean, these venison medallions pair beautifully with this simple and very tasty pan sauce.
Serves: 2–3
INGREDIENTS
400 grams venison medallions
olive oil
Chinese 5-spice
sea salt and ground pepper
Sauce
2 tablespoons balsamic vinegar
½ cup red wine
½ cup beef stock
3 tablespoons redcurrant jelly
2 cloves garlic, crushed
1 cup frozen blackberries or raspberries or a mixture of both
small knob butter
METHOD
Brush the medallions with oil and sprinkle each side with a tiny pinch of 5-spice. Season with salt and pepper.
Heat a sauté pan until hot then cook for 3 minutes on each side for medium rare venison. Transfer to a plate and cover loosely to keep warm. Don’t wash the pan.
Place the pan back over a high heat and add the vinegar and red wine. Let it bubble up and reduce by half. Add the beef stock, redcurrant jelly and garlic and season. Simmer for 5 minutes then add the berries and cook until they soften and the sauce is reduced and syrupy. Stir in the butter to make a lovely glossy sauce.
To serve: Slice the venison against the grain and arrange on plates. Add the resting juices to the berry sauce and spoon over the top. Serve with a cooked green vegetable.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!