Seared venison medallions with red wine jus, roast baby beets on kumara mash

Beautiful venison medallions served on creamy kumara mash, with balsamic infused baby beetroot and served with a rosemary red wine jus. ..the perfect winter time recipe for by the fire with a great glass of red wine

Ingredients

1 packet	Venison medallions (Main)
6 small	Baby beetroots
2 medium	Golden kumara
2 sprigs	Rosemary
1 ½ cups	Red wine
2 cups	Beef stock
200 ml	Milk
50 g	Butter
2 Tbsp	Balsamic vinegar
1 splash	Olive oil
1 pinch	Salt & freshly ground pepper
1 cup	Green beans, to serve

Directions

1. Preheat oven to 180 degrees, wash the baby beetroot and place them in an oven proof dish. Season with salt and pepper then add the balsamic vinegar and about 3 Tbsp of olive oil. Roast for approximately forty minutes. Turn regularly.
2. Whilst the beetroot are roasting prepare the red wine jus by bringing the red wine to a boil. Add rosemary and reduce by half over a medium heat. Add the stock and simmer over a low heat for half an hour until syrupy.
3. At the same time peel kumara, cut into pieces and bring to the boil (just cover the kumara with water). Boil over a medium heat and drain, add half the butter and the milk and mash. Keep warm.
4. Remove beetroot from the oven and let cool. Peel the kumara once cooled and toss in a little olive oil. Keep warm in oven.
5. Season the venison with salt and pepper. Melt the rest of the butter in a frying pan on high heat. Sear the venison for a few minutes either side until medium rare then remove from the heat. Allow to stand.
6. Arrange on plate with the mash underneath, beets to the side and medallions. Drizzle with the red wine jus. Serve with some micro greens or green beans.