Pan Seared Venison Medallions with Caramelised Onion & Salsa Verde
Ready in 35 minutes
• Serves 4
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, June 27, 2021.
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, June 27, 2021.
Our New Zealand venison medallions are extra lean and tender, resulting in a truly irresistible eating experience. This premium cut of meat sits alongside veggie packed mash, sweet and tender caramelised onions and a piquant salsa verde. We can't wait for you to experience this one for yourselves!
Ingredients
Mash
- 800g kumara, peeled & diced
- 2 carrot, peeled & diced
- 1 parsnip, peeled & diced
- 1/2 cup milk
- 1 Tbsp butter
Onion
- 1 red onion, thinly sliced
- 1 Tbsp butter
- 1 drizzle of oil
- 1 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
- 2 Tbsp water
Venison
- 600g venison medallions
- 1 drizzle of oil
To Serve
- 1 pack salsa verde
Broccoli
- 1 broccoli, cut into small florets
- 1 drizzle of oil
Steps
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Bring a large pot of salted water to the boil.
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Prep kumara, carrot and parsnip. Add to pot of boiling water and cook for 20-25 minutes, until tender. Drain and return to pot with milk and butter and mash, until smooth. Season to taste with salt and pepper.
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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 to pot and cook for about 5 minutes, until caramelised.
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Prep broccoli. Pat venison dry and season with salt and pepper.
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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.
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Wipe pan clean and return to heat with oil. Cook broccoli for about 3 minutes, until tender. Season to taste with salt and pepper.
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Thinly slice venison.
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Mash topped with venison, broccoli, onion and salsa verde.
Nutritional Information
Energy |
2535 kj 606 kcal |
---|---|
Protein | 41.9g |
Carbohydrate | 44.1g |
Fat | 27.0g |