Recipes
Venison Medallions with parmesan mashed potatoes
Recipe from Effilee.de
Method
For the mashed potatoes, peel the potatoes and boil in salted water for 20-25 minutes until soft. In a saucepan gently warm the butter, buttermilk and milk (do not boil!) add salt, pepper. Finely grate the Parmesan. Set aside.
Take the medallions from the packet and pat. If using a fillet, remove any visible silverskin and cut into medallions about 3-4 cm thick. Apply salt, pepper and thyme.
Halve onions and cut into thin batons. Heat olive oil in a pan, fry the medallions in hot oil 3 minutes each side. Remove to rest. Add a little oil to the pan and sauté the onion.
Drain potatoes, mash with the butter-milk mixture. Serve with venison steak, onions and grated Parmesan.
(Tip: For best cooking results remove from the fridge 30 mins before cooking to allow them to warm up to room temperature.)
Preparation: 20 mins
Time to cook: 25 mins
Ingredients
800g floury potatoes
Salt
40g butter
150ml buttermilk
50ml milk
Pepper from the mill
60g parmesan
700 - 800g venison (fillet or medallions) @ room temperature - see Tip
1 teaspoon dried thyme
1 small red onion
4 tablespoons olive oil
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