Venison Medallions with parmesan mashed potatoes

Recipe from


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.) 


Serves 4

Preparation: 20 mins

Time to cook: 25 mins

Venison Medallions with parmesan mashed potatoes


800g floury potatoes


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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