Recipes
Venison Medallions with Gin and Plum Sauce and Sauteed Beetroot
Recipe by Margaret Booker
Peel and coarsely grate the beetroot. (Wear gloves to prevent your hands from staining). Melt butter in a pan and turn the beetroot in the butter. Add verjuice, cover and cook for about 8 minutes. The beetroot will soften but retain its shape. Season with salt and pepper
Heat the oil in a pan. Add butter. When butter is sizzling season venison medallions with salt and pepper and cook for 2 minutes per side (depending upon thickness) at a high heat. The medallions should be rare to medium-rare.
Remove to a plate to rest. Drain off any excess fat in the pan. Add the gin to the hot pan and stir scraping off the venison residue. Add the stock and jelly and simmer until thickened. Season with salt and pepper.
Serve venison medallions with the sauce ladled over them and the beetroot to the side. Add a vibrant green vegetable for contrast.
Preparation: 20
Time to cook: 10
Ingredients
Venison
8 venison medallions (at room temperature)
1 tablespoon vegetable oil
20 g butter
salt
black pepper
Sauce:
4 tablespoons gin
1/2 cup chicken stock
3 teaspoons plum jelly
Beetroot
2 medium -sized beetroot
20 g butter
3 tablespoons verjuice (or flavoured vinegar)
salt
freshly ground black pepper
Fresh salad greens
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