Cheviot Hills sells prime cuts at the market. Blueberries were also on offer. While the fresh blueberry season is over, you could make this recipe with frozen berries.
Venison is one of those meats you can either cook fast (prime cuts) or slow (secondary cuts). It is deep and rich in flavour and responds well to fruit, red wine and earthy additions. Find out more at cheviothills.co.nz.
For a winter dinner party you could get a prime cut sliced by yourself, or your butcher, across the grain. This will be a quick cook before serving.
We are serving this with baby beetroot, some greens (maybe just a bit of fresh watercress dressed with olive oil) and simply boiled potatoes.
1. Prepare and cook your vegetables and set aside to warm through in the oven later.
2. Meanwhile reduce some beef stock, a bit of red wine and some of the beetroot boiling water. You could add some Cheviot Hills Damson Jam or Red Currant Jelly. Once the sauce is syrupy, set aside to reheat later.
1. Pan-fry the venison medallions in a heavy-based pan. Do so in batches, don't overcrowd the pan or you will start stewing them. Place in a warm oven to rest.
2. Warm up the veges.
3. Pour the meat juices from the rested venison into the sauce, bring back to the boil and swirl in a knob of butter to add a sheen. Taste for seasoning.
4. Plate up the potatoes, baby beets and the venison medallions. Pour over the sauce and add a lovely crisp bunch of watercress to the plate.