I use all the ingredients from my garden except the venison :)
- Crush Garlic vein and slice Kaffir leafs. using a spoon's edge scrape the skin from the ginger and finly slice.
- Add the kaffir to a medium heat pan and allow them to release there oil. Add butter ginger and garlic to the medium heat and allow to caramelize.
- Increase heat and seal the medallions in the butter mixture, then reduce heat to medium and cook to desired level.
- Remember to rest the medallions before serving with a nice slaw.