Venison Medallions with Honey Yams, Spiced Cauliflower Salad and Tamarillo Jam

By Silver Fern Farms
Venison Medallions with Honey Yams, Spiced Cauliflower Salad and Tamarillo Jam
Preparation Time
15min
Cooking Time
40min
Serves
3-4
Difficulty
Moderate
Rating
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Ingredients

  • 1 pack Silver Fern Farm Venison Medallions
  • 1 tablespoon olive oil   

Yams

  • 10oz yams
  • 2 Tbsp red wine vinegar
  • 1 Tbsp honey 

Tamarillo Jam

  • 14oz tamarillos
  • ½ cup soft brown sugar

Cauliflower

  • ½ small cauliflower, cut into small florets 
  • 1 Tbsp olive oil
  • 1oz butter 
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1oz toasted spice almonds

Method

Preheat oven to 350F.

Place yams in a roasting dish with a dash of oil. Roast yams until tender and golden, about 25 minutes. When tender, add vinegar and honey and return to oven for 5 minutes to glaze.

Meanwhile, cut tamarillos in half and scoop out centre with a spoon into a small pot (discard skins). Add brown sugar and place over a medium-heat. Cook and reduce until you have tamarillos with a jam-like consistency.

Heat the grill until hot. Season venison medallions with salt and freshly ground black pepper and rub with oil. Place on grill and cook for 3-4 minutes each side until medium-rare. Remove from the grill, cover and set aside to rest for 5 minutes, while you cook the cauliflower.

Heat oil in a large frying pan, place in cauliflower and pan-fry until almost tender, about 5 minutes. Add butter, spices and spiced almonds. Pan-fry for another 2 minutes and season.

Place venison, yams, and cauliflower on a large sharing platter or wooden board. Serve with tamarillo jam