|2 tsp||Ground cumin|
|1 packet||Venison medallions (Main)|
|1 to taste||Salt and freshly ground black pepper|
|2||Shallots, finely sliced|
|2 Tbsp||Olive oil|
|2 Tbsp||Fresh rosemary, finely chopped|
|1 cup||Beef stock|
|2||Oranges, steamed until tender|
|12||Baby beetroots, boiled and peeled|
|1 to garnish||Butter|
|12||New potatoes, boiled|
|1 to garnish||Fresh mint|
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- Wipe the venison dry, and dust with the cumin and a little salt and pepper. Heat the oil in a medium frying pan and sear the meat quickly on both sides.
- Remove the venison from the pan, and set aside on a plate.
- Add the shallots and rosemary to the pan, scraping the juices and adding a little more oil if it has all been absorbed by the meat. Fry very gently until the shallots soften and start to turn golden.
- Stir in the flour, cook a further minute, then add the stock and the grated zest of the oranges.
- Simmer gently for about 3 minutes while you peel the oranges with a knife, removing all the white pith. Cut the flesh into neat segments.
- Return the venison to the pan with the orange segments and allow to bubble gently while the venison heats through. This should not take more than 2-3 minutes, as the venison should be rare.
- Serve with a mixture of baby beetroot, steamed asparagus and new potatoes. Use butter and mint to garnish.
Serves 3 (or 4 for light eaters).