Venison Medallions In Guinness Glaze

By Deer Industry New Zealand
Venison Medallions In Guinness Glaze
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  • 1 pack of Silver Fern Farms Venison Medallions
  • Olive oil
  • 1 onion, very finely sliced
  • Vegetable oil
  • 1 Tbsp cornflour


  • 300 g potatoes, cut into small pieces
  • Butter and milk for mashing potatoes
  • Pinch of nutmeg
  • Salt and pepper to taste
  • ½ tbsp freshly grated horseradish


  • 2 shallots, finely diced
  • 2 cloves garlic, chopped
  • 1 Tbsp malt or balsamic vinegar
  • 600 ml Guinness stout
  • 1 Tbsp English mustard
  • 100 ml of meat stock
  • 1 Tbsp each: soft brown sugar and butter


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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