Thai venison

I use all the ingredients from my garden except the venison :)

Ingredients

8 leaves	Kaffir lime leaves
2 cloves	Garlic
1 knob	Fresh ginger
1 knob	Butter
4	Venison medallions (Main)

Directions

1. Crush Garlic vein and slice Kaffir leafs. using a spoon's edge scrape the skin from the ginger and finly slice.
2. Add the kaffir to a medium heat pan and allow them to release there oil. Add butter ginger and garlic to the medium heat and allow to caramelize.
3. Increase heat and seal the medallions in the butter mixture, then reduce heat to medium and cook to desired level.
4. Remember to rest the medallions before serving with a nice slaw.