Extra lean and tender, our medallions truly showcase the delicate flavour of pasture-raised venison. Each portion guarantees consistent and delicious results every time.
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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