Venison Medallions with Cauliflower Almond Crumble and Buttered Greens
Ready in 35 minutes
• Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 8, 2018.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 8, 2018.
Watch cauliflower while cooking to ensure it doesn’t burn.
Ingredients
Crumble
- 1 head cauliflower
- ½ block Parmesan cheese
- 1 cup panko breadcrumbs
- 2 cloves garlic
- 25g sliced almonds
Venison
- 300g venison medallions (at room temperature)
- 80ml red wine jus
Greens
- 2-3 tsp butter
- 1 cup frozen peas
- ½ bag baby spinach
Steps
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Preheat oven to 230°C. Line an oven tray with baking paper. Finely chop cauliflower until you have about 4 cups worth and mince garlic.
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Toss cauliflower on prepared tray with a drizzle of olive oil and season. Roast for about 9 minutes, until starting to soften. Finely grate Parmesan into a medium bowl. Add breadcrumbs, garlic and almonds mix well to combine. When cauliflower has been cooking for 9 minutes, remove tray from oven, sprinkle over almond crumble mixture and lightly press down.
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Return tray with cauliflower to oven to cook for a further 15 minutes, until golden brown and crunchy. When cooked, remove from oven and season. While cauliflower cooks, heat a drizzle of oil in a large frypan on high heat.
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Pat venison dry and season. Cook venison for 2-3 minutes each side (depending on thickness) for medium-rare, or until cooked to your liking. Set aside to rest, covered, for 2-3 minutes before slicing thinly against the grain. Remove pan from heat and add red wine jus.
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While venison cooks, heat butter in a medium pot on medium heat. When butter starts to foam, add peas and cook for about 2 minutes. Add spinach and cook for about 1 minute, until spinach has wilted and peas have warmed through.
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To serve, crumble and greens between plates and top with slices of venison. Spoon over red wine jus.
Nutritional Information
Energy |
1973 kj 472 kcal |
---|---|
Protein | 49.0g |
Carbohydrate | 40.5g |
Fat | 23.3g |