Ingredients
6 Silver Fern Farms venison medallions
1Tbsp olive oil
Freshly ground black pepper
2 Tbsp red currant jelly
½ cup reduced salt chicken stock
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Cooking Directions
Toss the medallions in olive oil and black pepper. Bring a frying pan to a high heat. Quickly pan-fry the medallions for 2-3 minutes each side.
Remove from pan, cover and leave to rest for 2-3 minutes. Add the red currant jelly and reduced-salt chicken stock to the pan. Simmer and reduce until thick and saucy.
Drizzle medallions with the juices from the pan, serve with oven baked potatoes and seasonal vegetables of your choice.
We suggest serving medium rare to medium for optimal flavour and tenderness.
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