Grilled venison medallions

Pat medallions dry and season. Sear over a high heat in a heavy saucepan for approximately 2 minutes each side. Keep warm. Rest.

Chutney (best made day before)
Sauté onion until soft and lightly coloured. A
dd apple and prunes, cool until apple is just soft. Add all remaining ingredients and reduce by half until the chutney is thickened. Chill.

Wash leek well. Cut into long very thin strips (long matchsticks). Heat oil in a heavy saucepan until moderately hot 160 ̊C. Fry leeks until golden. Drain and season with salt and pepper.

To serve
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.

Serves 2

Preparation: 1 hour

Time to cook: 30 mins

Grilled venison medallions



6 medallions
salt and pepper
2 tsp oil

To garnish

1 large leek (white only), well washed
oil for deep frying
salt and pepper
seasonal vegetables


1 medium onion, diced
1 large granny smith apple, diced
12 pitted prunes, 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
a pinch of each - allspice, nutmeg, fennel seed, cumin

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