Seared Cervena venison medallions and agrodolce
- 360 g Cervena Venison medallions
- 50 g unsalted butter
- 2 red onions peeled
- 1 Orange zest and juice
- 80 ml white wine vinegar
- 1 tbsp Caster sugar
- 1 tbsp Balsamic vinegar
Method
Cut each onion into 6 thick wedges, keeping the root end attached. Put them in a bowl, splash the white wine vinegar over the top and leave to one side for 30 minutes to marinate. Place the onions in a small saucepan and add the orange zest, juice, and sugar. Place over a low heat and bring to a gentle simmer for about 20 minutes, until the onions are soft.
Bring the venison to room temperature and melt the butter in a shallow fry pan. Place the venison medallions into the pan and cook for 2-3 minutes, until seared then turn and continue cooking for another 2-3 minutes. Season the venison generously once you have turned it over. Remove the venison from the pan to a warm plate and set to one side to rest. Put the onion and vinegar mixture into the fry pan and cook for 3-4 minutes over a moderate heat.
Add any juices from the venison resting plate and the balsamic vinegar. Stir together, picking up any pan stickings and reduce the sauce until pleasantly balanced in flavor, being neither too sweet nor too sharp. Arrange the onions on each plate, slice the venison thickly and arrange it over the top then spoon over the pan juices.
Servings2
INGREDIENTS
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Method Cut each onion into 6 thick wedges, keeping the root end attached. Put them in a bowl, splash the white wine vinegar over the top and leave to one side for 30 minutes to marinate. Place the onions in a small saucepan and add the orange zest, juice, and sugar. Place over a low heat and bring to a gentle simmer for about 20 minutes, until the onions are soft. Bring the venison to room temperature and melt the butter in a shallow fry pan. Place the venison medallions into the pan and cook for 2-3 minutes, until seared then turn and continue cooking for another 2-3 minutes. Season the venison generously once you have turned it over. Remove the venison from the pan to a warm plate and set to one side to rest. Put the onion and vinegar mixture into the fry pan and cook for 3-4 minutes over a moderate heat. Add any juices from the venison resting plate and the balsamic vinegar. Stir together, picking up any pan stickings and reduce the sauce until pleasantly balanced in flavor, being neither too sweet nor too sharp. Arrange the onions on each plate, slice the venison thickly and arrange it over the top then spoon over the pan juices. |
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