By Deer Industry New Zealand
Ingredients
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1 pack of Silver Fern Farms Venison Medallions
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Olive oil
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1 onion, very finely sliced
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Vegetable oil
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1 Tbsp cornflour
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11oz potatoes, cut into small pieces
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Butter and milk for mashing potatoes
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Pinch of nutmeg
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Salt and pepper to taste
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½ Tbsp freshly grated horseradish
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2 shallots, finely diced
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2 cloves garlic, chopped
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1 Tbsp malt or balsamic vinegar
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20oz Guinness stout
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1 Tbsp English mustard
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3.5oz of meat stock
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1 Tbsp each: soft brown sugar and butter
General
Potatoes
Sauce
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.
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