Venison Medallions with Mushroom Sauce

By Phil Tattersall

Venison Medallions with Mushroom Sauce

For a lean and tender cut of meat try these mouthwatering Venison Medallions with Mushroom Sauce.

Serves 3-4

1 pack Silver Fern Farms Venison Medallions

1 tbsp smoked sea salt

1 tsp smoked paprika

Olive oil 50g butter

1  onion, peeled, roughly chopped

2  cloves garlic, crushed

500g mushrooms, sliced

1⁄2 cup sage leaves

1⁄2 cup beef stock

1 cup tawny port

1 tbsp corn flour mixed with 2 tbsp cold water (to thicken sauce, if needed)

Kumara mash, watercress, baby carrots, fried sage leaves, fresh thyme and parsley, to serve

Remove Silver Fern Farms Venison Medallions from the fridge and packaging. Sprinkle with smoked sea salt and smoked paprika, then drizzle with olive oil. Cover and leave to infuse for 20 minutes, or overnight in the fridge, if possible.

Melt butter in a heavy-based frying pan over a medium-high heat, then add onion, garlic, mushrooms and sage leaves. Sauté for 5-8 minutes until mushrooms are tender. Add beef stock and tawny port. Continue cooking until liquid has reduced. Use a stick blender to roughly blitz mushroom sauce, leaving some chunks. If necessary, thicken with corn our mixture.

Heat a heavy-based frying pan over a high heat. Cook medallions for 2 minutes each side. Cover with foil and set aside to rest for 5 minutes. Serve on a bed of kumara mash along with watercress and baby carrots. Garnish with fried sage leaves and fresh thyme and parsley.

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