Ingredients
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1 pack of Silver Fern Farms Venison Medallions
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1 Tbsp rice bran oil
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Salt and pepper to taste
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0.7oz of butter
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1 Tbsp chopped onion
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6 button mushrooms, sliced
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⅓ cup (70ml) dry white wine
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100ml brown meat stock
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1 Tbsp tomato paste
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1 Tbsp chopped fresh parsley
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½ tsp Dijon mustard
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1 tsp cornflour, mixed with water to a paste
General
Method
Step 1
Brush the medallions with oil, season with salt and pepper and sear in a hot pan for 2-3 minutes each side (medium-rare).
Step 2
Remove, cover and rest in a warm place.
Step 3
Reduce the pan to a medium-heat, add the butter and sauté the onions.
Step 4
Add the mushrooms and cook until just soft.
Step 5
Add the wine and stock, tomato paste, parsley and mustard.
Step 6
Reduce to a thick consistency adding cornflour paste if necessary.
Step 7
Drizzle over the venison to serve.
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