{"id":7804,"date":"2021-05-30T11:23:00","date_gmt":"2021-05-29T23:23:00","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/seared-venison-medallions\/"},"modified":"2023-08-09T12:13:29","modified_gmt":"2023-08-09T00:13:29","slug":"seared-venison-medallions","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2021\/05\/30\/seared-venison-medallions\/","title":{"rendered":"Nadia’s Seared Venison Medallions with Winter Mash & Cherry Wine Jus"},"content":{"rendered":"\n

We’re throwing it back to Nadia’s very first cookbook, with a nod to one of her favourite gourmet proteins, New Zealand venison. This recipe brings together some of the South Island’s finest local ingredients, call it Southern winter comfort. <\/strong><\/p>\n\n\n

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Nadia’s Seared Venison Medallions with Winter Mash & Cherry Wine Jus<\/h2>\n \n <\/div>\n \n
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Servings <\/span>4<\/span><\/div>\n
Total Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
\n \n

Ingredients<\/h3>

Beetroot<\/h4>
  • 2<\/span> beetroot<\/span> cut into wedges<\/span><\/li>
  • \u00bd<\/span> Tbsp<\/span> thyme<\/span> finely chopped<\/span><\/li>
  • 1<\/span> drizzle<\/span> oil<\/span><\/li>
  • 100<\/span> g<\/span> silverbeet<\/span> stem removed & thinly sliced<\/span><\/li>
  • 1<\/span> Tbsp<\/span> balsamic vinegar<\/span><\/li>
  • 2<\/span> Tbsp<\/span> water<\/span><\/li><\/ul><\/div>

    Mash<\/h4>
    • 800<\/span> g<\/span> potatoes<\/span> peeled & diced<\/span><\/li>
    • 2<\/span> parsnips<\/span> peeled & diced<\/span><\/li>
    • \u00bd<\/span> cup<\/span> milk<\/span><\/li>
    • 2<\/span> Tbsp<\/span> butter<\/span><\/li><\/ul><\/div>

      Venison<\/h4>
      • \u00bd<\/span> Tbsp<\/span> thyme<\/span> finely chopped<\/span><\/li>
      • 600<\/span> g<\/span> venison medallions<\/span><\/li>
      • 1<\/span> drizzle<\/span> oil<\/span><\/li><\/ul><\/div>

        Jus<\/h4>
        • 1<\/span> shallot<\/span> thinly sliced<\/span><\/li>
        • 2<\/span> Tbsp<\/span> butter<\/span><\/li>
        • 100<\/span> g<\/span> jus<\/span><\/li>
        • 30<\/span> g<\/span> cherry jam<\/span><\/li>
        • 3<\/span> Tbsp<\/span> red wine<\/span> or water<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
          \n

          Instructions<\/h3>
          • Before you start, preheat oven to 220\u00b0C (or 200\u00b0C fan bake). Bring a large pot of hot salted tap water to the boil.<\/span><\/div><\/li>
          • Prep beetroot and thyme (set half aside for the venison). Toss beetroot, first measure of thyme and oil on 1-2 lined oven trays. Spread out in a single layer and season with salt and pepper. Roast for about 30 minutes, until tender. Meanwhile, prep silverbeet. Add silverbeet, balsamic vinegar and water measure to tray for last 5 minutes of cook time. <\/span><\/div><\/li>
          • Prep potatoes and parsnip. Add to pot of boiling water and cook on high heat for 20-25 minutes, until very tender. Drain and return to pot with milk and butter. Mash until smooth and season to taste with salt and pepper. <\/span><\/div><\/li>
          • Pat venison dry, coat with remaining thyme and season with salt and pepper. Prep shallot.<\/span><\/div><\/li>
          • Heat oil in a large fry-pan on medium-high heat. Cook venison for 2-3 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered and keep pan on heat. <\/span><\/div><\/li>
          • Reduce heat to medium. Add butter and shallot to pan and cook for 3 minutes, until starting to soften. Add jus, cherry jam and water measure. Mix to combine and bring to a simmer. Once simmering remove from heat and keep warm, until ready to serve. <\/span><\/div><\/li>
          • To finish, thinly slice venison. <\/span><\/div><\/li>
          • Serve mash topped with venison and beetroot on the side. Spoon over jus. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n <\/div>\n \n \n \n
            \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

            We’re throwing it back to Nadia’s very first cookbook, with a nod to one of her favourite gourmet proteins, New Zealand venison. This recipe brings together some of the South Island’s finest local ingredients, call it Southern winter comfort.<\/p>\n","protected":false},"author":3,"featured_media":14461,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2375,2374,2392],"tags":[1838,1854,1884,1885],"class_list":["post-7804","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-dinner","category-myfoodbag","category-recipes","category-winter","tag-gourmet","tag-nadia-lim","tag-venison","tag-winter","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/7804","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=7804"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/7804\/revisions"}],"predecessor-version":[{"id":16108,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/7804\/revisions\/16108"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/14461"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=7804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=7804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=7804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}