Venison Medallions with Chasseur Sauce

Venison Medallions with Chasseur Sauce
Preparation time: 5m
Cooking time: 15m
Difficulty:

Ingredients

  • 1 pack of Silver Fern Farms Venison Medallions
  • 1 Tbsp rice bran oil
  • Salt and pepper to taste
  • 0.7oz of butter
  • 1 Tbsp chopped onion
  • 6 button mushrooms, sliced
  • ⅓ cup (70ml) dry white wine
  • 100ml brown meat stock
  • 1 Tbsp tomato paste
  • 1 Tbsp chopped fresh parsley
  • ½ tsp Dijon mustard
  • 1 tsp cornflour, mixed with water to a paste

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.

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.
Shop now