Recipe: Venison medallions

By Grant Allen

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Medallions with blueberry sauce. Photo / Doug Sherring
Medallions with blueberry sauce. Photo / Doug Sherring

1 Marinate the medallions in a little oil, juniper berries or whole allspice and a squeeze of fresh lime juice.

2 Reduce equal quantities of beef stock and red wine by half. If this is not of a sauce-like quality, thicken with a little cornflour or arrowroot.

3 Add a good amount of fresh or frozen blueberries and season to taste. Keep warm.

4 Grill the medallions quickly on the barbecue or in a ridged steak pan on the stove top. Rest the meat and keep warm.

5 Add any juices from the resting meat into the blueberry sauce, and swirl in a knob of butter.

6 Plate the medallions, then ladle over a generous amount of blueberry sauce.

7 Make a salad of red leaves, slices of red plum and crisp nashi or green apple. Dress with a mix of oil and fresh lime juice sweetened with honey.

- Herald on Sunday

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