Venison Medallions with Chinese Five Spice Kumara

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to medium heat (if using).
2. Toss kumara and Chinese five spice with first measure of oil on prepared tray. Season with salt and pepper and roast for about 18 minutes, until tender. Remove tray from oven, sprinkle over baby spinach leaves and toss to combine.
3. In a small bowl mix together soy, sweet chilli sauce, red wine vinegar, sesame oil and sesame seeds. Set aside.
4. Heat second measure of oil in a large fry-pan on high heat. Fry venison medallions for 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.
5. While venison rests, using same pan, heat a drizzle of oil on medium heat. Stir-fry mushrooms and beans for 5–7 minutes, until caramelised and tender. Add soy glaze, allow to bubble and reduce for about 30 seconds, until sticky and thickened. Remove pan from heat
6. Slice venison medallions in half against the grain.
7. Divide Chinese five spice kumara between plates, top with soy glazed mushrooms and sliced venison medallions. Spoon over any remaining soy glaze.