Seared Venison with Roast Kumara and Apple and Pepper Sauce

Seared Venison with Roast Kumara and Apple and Pepper Sauce

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, September 27, 2015.
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Venison medallions with roasted kumara and apples paired with a creamy pepper sauce

Ingredients

ROAST KUMARA AND APPLE

  • 400g red kumara, scrubbed and diced 1.5cm
  • 2 apples, core removed, cut into 6 wedges, 3–4cm wide

VENISON AND PEPPER SAUCE

  • 300g venison medallions (at room temperature)
  • 2 teaspoons pepper spice mix
  • Knob of butter
  • 1 shallot, finely diced
  • 1/4 cup white wine
  • 1/2 cup cream
  • 1/4 cup parsley leaves, finely chopped
  • 1 tablespoon parsley leaves, to serve

Steps

  1. oven to 200°C. Line an oven tray with baking paper.
  2. Toss kumara and apples with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for about 15 minutes until tender.
  3. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on high heat. Pat venison dry with paper towels, season with salt, sprinkle with half the pepper spice mix and fry for about 2 minutes each side for medium-rare (depending on thickness) or until cooked to your liking. Remove from pan and cover with foil to rest for a few minutes. Slice against the grain.
  4. While venison is resting, make the sauce. Reduce pan heat to low and add butter and shallot. Fry for about 3 minutes until soft then add remaining pepper spice mix and wine and cook for a further 1 minute until wine has evaporated. Add cream and simmer for 2 minutes until slightly thickened. Remove from heat, stir in first measure of parsley and season to taste with salt and freshly ground black pepper.
  5. Divide kumara and apple between the plates, top with slices of venison and spoon over pepper sauce. Scatter over remaining parsley.

Nutritional Information

Energy 2414 kj
577 kcal
Protein 32.7g
Carbohydrate 48.7g
Fat 25.1g