Venison Medallions In Guinness Glaze

Venison Medallions In Guinness Glaze
By Deer Industry New Zealand
Preparation time: 10m
Cooking time: 30m
Difficulty:

Ingredients

  • 1 pack of Silver Fern Farms Venison Medallions
  • Olive oil
  • 1 onion, very finely sliced
  • Vegetable oil
  • 1 Tbsp cornflour


Potatoes

  • 11oz potatoes, cut into small pieces
  • Butter and milk for mashing potatoes
  • Pinch of nutmeg
  • Salt and pepper to taste
  • ½ Tbsp freshly grated horseradish


Sauce

  • 2 shallots, finely diced
  • 2 cloves garlic, chopped
  • 1 Tbsp malt or balsamic vinegar
  • 20oz Guinness stout
  • 1 Tbsp English mustard
  • 3.5oz of meat stock
  • 1 Tbsp each: soft brown sugar and butter

Method

Step 1

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.

Step 2

While the sauce is reducing, boil potatoes and mash with butter and milk. Add seasoning and horseradish; keep warm.

Step 3

Sauté the medallions in hot oil for approximately 2–3 minutes each side, cover and rest.

Step 4

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.

Recommended cut
Venison Medallions
These extra lean medallions showcase the delicate, herbaceous flavor and tender, velvety texture of our Pasture-Raised Venison. And thanks to their uniquely subtle taste, these medallions will make a wonderful, delicious vehicle for all of your favorite sauces, herbs, and spices. Pasture-Raised Venison. No Added Hormones EVER. Ships frozen.
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