Recipes
Grilled venison medallions
Meat
Pat medallions dry and season.
Sear over high heat in a heavy sauce pan for approximately 2 minutes each side. Keep warm. Rest.
Chutney (best made day before)
Sauté onion until soft and lightly coloured.
Add apple and prunes cool until apple is just soft.
Add all remaining ingredients and reduce by half and chutney is thickened. Chill.
Leek
Wash leek well. Cut into long very thin strips (long matchsticks).
Heat oil in a heavy sauce pan until moderately hot 160 c
Fry leeks until golden. Drain and season with salt and pepper.
Steam vegetables prior to serving.
Slice medallions across the grain, assemble vegetables and medallions on 2 plates, spoon on chutney and top with fried leek.
Preparation: 1 hour
Time to cook: 30 mins
Ingredients
6 medallions
2 tsp oil
Chutney
1 x large granny smith apple cut into dice
1 x medium onion – diced
12 x prunes, pitted - cut into halves
1/2 tsp lemon zest
1/4 cup of apple juice
1/4 cup of sherry vinegar or wine vinegar
25 g of butter or oil
allspice, nutmeg, fennel seed oil, cumin – a pinch of each
leek garnish
1 large leek, white only. Well washed.
oil for deep frying
Salt and pepper
Seasonal vegetables
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