Venison with Sids Wild Sauce
Venison with Sids Wild Sauce
A very tasty dish. If using wild venison, take care breaking the meat down to seperate muscle components. Remove the thin covering of silver-skin (which is used to make sutures, so it is incredibly tough).
Ready in: 1 hour 15 minutes
Serves: 6
Complexity: very-easy
kcal: 376
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Ingredients
6 medallions cervena (venison)
1 tbsp fresh manuka or kawakawa leaves, minced
SIDS SALT & PEPPER to taste
SIDS WILD SAUCE:--
2 shallots, finely minced
2 tbsp grated root ginger
2 tbsp butter
1 cup wild edible berries
1 tbsp bush honey
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
1 cup fresh squeezed orange juice
1 cup beef stock
2 tsp cornflour
2 tbsp port
kumera purée, cooked
Directions
Tie a string around the middle of each medallion. Mince manuka leaves with ½ tsp SIDS SALT & PEPPER. Roll each medallion to coat then let stand for 15 minutes.
SIDS WILD SAUCE:- cook shallots and ginger in butter over a low heat until soft, about 5 minutes. Add honey, SIDS LOW SUGAR RASPBERRY VINEGAR and orange juice then simmer for 10 minutes. Mix cornflour with port and stir into sauce until lightly thickened then season with SIDS SALT & PEPPER. Reserve and reheat just before serving.
Preheat oven to 220°C. Heat 1 tbsp oil in a heavy pan and brown the medallions over a high heat for 2-3 minutes. Transfer to an oven tray and roast for 5 minutes. Stand 5-8 minutes then cut in half diagonally to serve.
Spoon hot kumera purée onto the centre of each plate, top with steak halves then spoon over the sauce. Garnish with any extra berries.