21’s medallions of Northumbrian venison with red wine cherries

Terry Laybourne

Terry Laybourne

23rd February 2017
Terry Laybourne

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

  • 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

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.