- 700g Boneless roe deer saddle
- Salt and milled black pepper
- 2tbls Vegetable oil
- 30g Unsalted butter
- 250g Cherries
- 75g Caster sugar
- 125 Balsamic vinegar
- 250g Red wine
- ¼ Cinnamon stick
- 160g Butternut squash puree
- Butternut Squash Puree:
- 400g Butternut squash
- 50ml Full fat milk
- 20g Unsalted butter
- 5ml Hazelnut oil
21’s medallions of Northumbrian venison with red wine cherries
Terry Laybourne
23rd February 2017
21’s medallions of Northumbrian venison with red wine cherries
Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this 21’s medallions of Northumbrian venison with red wine cherries recipe a try for yourself?
Ingredients
Method
Stone the cherries. Warm the sugar in a small saucepan until melted and fluid. Add the wine, balsamic vinegar and cinnamon, bring to a boil to reduce a little then add cherries. Simmer gently until cherries are tender and nicely glazed. Cut the venison into 8 x 85g medallions and flatten slightly with a steak mallet. Heat 2 large frying pans over a high heat with 1tbls of vegetable oil in each. Add the venison medallions, a knob of butter and cook for 2 minutes before turning and cooking for a further minute on the second side. Remove the pan from the heat and transfer to venison to a small tray to keep warm. Divide the squash puree between four warm plates. Arrange the venison medallions alongside, then spoon the cherries over and around.
Butternut Squash Puree:
Peel and deseed the squash and cut into 4cms pieces. Cook for about 8-10 minutes in lots of boiling salted water until very soft. Drain and press well in a cloth to remove excess liquid. Transfer to a liquidiser process until very smooth. Bring milk to a boil and add a little at a time, then add butter and hazelnut oil, check seasoning and keep warm.
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