Our Venison Medallions are supremely lean and tender. This is a unique cut with the naturally delicate flavour of grass-fed venison.
Sauté the shallots with garlic until golden, add vinegar and stout, reduce, add mustard and stock. Bring to the boil and beat in the butter; keep warm.
While the sauce is reducing, boil potatoes and mash with butter and milk. Add seasoning and horseradish; keep warm.
Sauté the medallions in hot oil for approximately 2–3 minutes each side, cover and rest.
Dust the onion in cornflour, fry in very hot vegetable oil until crisp; add salt and keep hot. To serve, set each medallion on mashed potatoes, top with fried onions and pour over the sauce.
Recipe courtesy Deer Industry New Zealand
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