Venison Medallions with Cauliflower Almond Crumble and Buttered Greens

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. To serve, crumble and greens between plates and top with slices of venison. Spoon over red wine jus.