Venison Medallions In Guinness Glaze

By Deer Industry New Zealand
Venison Medallions In Guinness Glaze
Preparation Time
10min
Cooking Time
30min
Serves
3-4
Difficulty
Easy
Rating
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Ingredients

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

Potatoes

  • 300 g 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
  • 600 ml Guinness stout
  • 1 Tbsp English mustard
  • 100 ml of meat stock
  • 1 Tbsp each: soft brown sugar and butter

Method

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.

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

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

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.

Recipe courtesy Deer Industry New Zealand

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