Venison Medallions with Kumara and Spinach, Snow Peas and Cranberry Balsamic Sauce

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Toss kumara on prepared tray with oil. Season with salt and pepper and roast for about 20 minutes or until golden brown and tender. Turn once during cooking to ensure even browning. Remove tray from oven, scatter over spinach, toss to combine.
3. Place all cranberry balsamic sauce ingredients in a small pot on medium heat. Bring to the boil, reduce heat to low. Simmer for about 5 minutes until sauce reduces and thickens slightly. Stir occasionally to help incorporate the ingredients. Remove from heat.
4. Heat a drizzle of oil in a large fry-pan on high heat. Pat venison dry with paper towels, season with salt and pepper. Cook for 2–3 minutes each side for medium rare (depending on thickness) or until cooked to your liking. Remove from pan cover with foil to rest for about 5 minutes.
5. Add snow peas to a medium heat-proof bowl and cover with boiling water. Cover and leave for about 5 minutes, until bright green and tender. Drain and toss with butter.
6. When venison has rested, slice against the grain.
7. divide kumara and spinach between plates, top with sliced venison and spoon over cranberry balsamic sauce. Serve snow peas on the side and sprinkle over parsley.