Silver Fern Farms Venison, Goat Cheese & Cranberry Sauce Vol-au-Vents

By MiNDFOOD

SFF venison vol-au-vents
There's no need to go out to dinner to enjoy restaurant-quality dishes when Silver Fern Farms' delicious cuts of grass-fed lamb, beef and venison are the heroes of your meals.

Silver Fern Farms makes this part of the equation easy, with their premium cuts of grass-fed and pasture-raised red meat, including these distinctively delicate Venison Medallions.

Silver Fern Farms Venison, Goat Cheese & Cranberry Sauce Vol-au-Vents

Makes 24

Ingredients

1 pack Silver Fern Farms Venison Medallions

Salt and pepper

1 tbsp olive oil

200g crème fraîche

180g cream cheese, softened

200g goat’s cheese

2 tbsp chives, chopped + more to serve

24 store-bought medium-sized vol-au-vents

½ cup store-bought cranberry sauce

 

Method

  1. Remove Venison Medallions from the refrigerator and packaging. Allow to bloom for 10 minutes then cook the venison following the instructions on pack. Rest the venison for 5 minutes, then slice across the grain.
  2. To make the goat’s cheese filling, blend the crème fraîche, cream cheese and goats cheese until smooth. Add the chopped chives and mix thoroughly. To serve, fill the vol-au-vents with goats cheese filling, top each vol-au-vent with a slice of venison, half a teaspoon of cranberry sauce and some freshly chopped chives.

With a desire to make everyone feel confident about cooking red meat well, Silver Fern Farms has put together 12 Sure Fire Tips to help you master the art of cooking red meat to perfection. Think of it as a foolproof guide to delicious results every time, from preparing the cuts before they hit the pan, to knowing how best to cook them from rare to well done. Armed with these handy hints, and these delicious seasonal recipes that hero the succulent flavours of the grass-fed Silver Fern Farms range, you’ll be cooking restaurant quality at home in no time.

SURE FIRE TIP #7

Tongs are a fantastic tool when cooking Venison Medallions as you can avoid puncturing the medallions to keep the delicious juices sealed in.

SURE FIRE TIP #12

You can test how ‘done’ the meat is by pressing down with your finger. Soft means rare, springy is medium; and firm is well done.

Find out what it takes to cook red meat to perfection. For Sure Fire Tips, visit silverfernfarms.com

SFF grass-fed venison medallions

SILVER FERN FARMS VENISON MEDALLIONS

An excellent source of iron and vitamins, Silver Fern Farms Venison Medallions are trimmed, boneless and extra lean. Boasting a rich flavour, they’re fabulous roasted, sauteed, cured, minced, sous-vide, stir fried, or even raw.

 

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