Venison Medallions with Caramelised Onion & Salsa Verde

Steps

1. Before you start. Bring a large pot of salted water to the boil.
2. Prep & cook mash. Prep potatoes, parsnip and cauliflower. Add to pot of boiling water and cook for 20-25 minutes, until very tender. Drain and return to pot with milk and butter and mash, until smooth. Season to taste with salt and pepper.
3. Prep & cook onion. Prep onion. Heat butter and oil in a small pot on low-medium heat. Add onion and cook for about 10 minutes, until well browned. Add sugar, balsamic vinegar and water measure and cook for about 5 minutes, until caramelised.
4. Prep broccoli & venison. Prep broccoli. Pat venison dry and season with salt and pepper.
5. Cook venison. Heat oil in a large fry-pan on medium-high heat. Cook venison for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered to rest. Reserve pan.
6. Cook broccoli. Wipe pan clean and return to heat with oil. Cook broccoli for about 3 minutes, until tender. Season to taste with salt and pepper.
7. To finish. Thinly slice venison.
8. Serve. Mash topped with venison, broccoli, onion and salsa verde.