Wild Venison - Red Wine Jus, Honey Vegetables and Mash
Honey Vegetables
6 Baby Carrots - whole
4 Beetroot cut into wedges (or 6-8 whole or halved baby Beetroot - size dependent)
a pinch of Garlic & Herb Salt
a drizzle of Olive Oil
1 Tbsp of Honey
Wild Venison
1 pack of Alpine Deer Wild NZ Venison Medallions
1/2 Tbsp of Thyme, finely chopped
A pinch of Salt & Pepper
Ingredients
Mash
500g Potatoes, peeled and diced
2 Parsnips, peeled and diced (optional)
1/4 cup of Milk
2 Tbsp of Butter
Jus
1 Shallot (or Spring Onion)
2 Tbsp of Butter
200ml of Red Wine (or water)
30g of Berry Jam
Method:
Step 1: Preheat your oven to 200°C. Bring a large pot of water to the boil.
Step 2: Mix all of the Honey Vegetable ingredients in a bowl and spread out on a lined baking tray to roast for approx. 30min, checking halfway.
Step 3: Add the Potatoes and/or Parsnips to the boiling water. Boil until cooked - approx 20-25min, then mash with Butter and Milk.
Step 4: Rub the Thyme, Salt & Pepper into the Wild Venison Medallions then place in a hot pan. Cook until to your liking, then rest.
Step 5: Add the Butter and Shallot to a pan/pot and cook, stirring often until fragrant. Add half the Red Wine and the 30g of Berry Jam. Mix to combine well. Cook until reduced in size, then add the remainder of Red Wine. Simmer until thickened. Keep warm until ready to serve.
Step 6: To bring together, slice the Venison Medallions and serve with Mash & Honey Vegetables on the side. Then top with your Jus.