Venison Escalopes & Spice Ale Sauce

SPICE ALE SAUCE:--
1 onion, diced
1 knob of butter
200 ml red wine
300 ml beef stock
1 tsp tarragon (optional)
1 bay leaf
300 ml Monteith's Celtic Red Beer
½ cup SIDS TRADITIONAL PLUM SAUCE
1 tbsp SIDS BROWN SEED MUSTARD
1 tsp SIDS CRAZY SALT
½ cup brown sugar
VENISON:--
8 venison medallions
steamed vegetables
kumera, roasted
SIDS SALT & PEPPER to taste

Sweat off the onion in a little butter then add the red wine and reduce by half. Add SIDS CRAZY SALT, SIDS BROWN SEED MUSTARD, SIDS PLUM SAUCE, bay leaf, brown sugar, stock and beer. Simmer until reduced by half and forms a syrupy consistency. Season to taste. Remove the bay leaf. Place venison between 2 pieces of baking paper and pound until it is 5 mm thick. Sear quickly in hot pan both sides until medium-rare. Set aside to rest in a warm place. Slice each escalope into 3 and serve with crushed roast kumara and steamed vegetables. Spoon over the sauce, season with SIDS SALT & PEPPER and serve.
History: Venison derives from the Latin venari (to hunt or pursue). This term entered English through the Norman in the 11th century, following the Norman invasion of England, and the establishment of Royal Forests. Venison originally described meat of any game animal killed by hunting and was applied to any animal from the families 'Cervidae' (deer), 'Leporidae' (hares) and 'Suidae' (wild pigs) and certain species of the genus Capra (goats and ibex), but in the northern hemisphere the word's usage is now almost entirely restricted to the flesh of various species of deer.