Venison medallions with figs and red wine syrup and potato rosti
Try this easy restaurant-style dish. The sweet figs and wine make a gorgeous sauce and the golden potato rosti adds texture and crunch.
|2 Tbsp||Rice bran oil, for frying|
|400 g||Venison medallions, or use beef or lamb|
|1 cup||Red wine|
|1 cup||Beef stock|
|2 Tbsp||Redcurrant jelly|
|½ tsp||Wholegrain mustard|
|4||Figs, fresh or dried|
- Preheat the oven to 180C.
- Heat the oil in a medium to large frying pan. Add the venison medallions and sear both sides, 1-2 minutes, until browned. Transfer to a shallow roasting dish and cook in the oven for a further 5-8 minutes, then remove and allow to rest for 10 minutes.
- Meanwhile add the red wine, stock, jelly and mustard to the frying pan and simmer for 5 minutes until reduced by half, then add figs and cook 4-5 minutes more, until softened and fig seeds are released. Season and keep warm.
- For the rosti, saute the leek in the butter for 4-5 minutes, until soft. In a bowl, combine the grated potato, leek, egg and enough flour to make it into a spoonable mixture. Season well.
- Heat about 1/4 cup rice bran oil in a nonstick pan and add spoonfuls of the potato mixture. Flatten them down with the back of a spoon. Fry 2-3 minutes on each side until golden. Drain on a few paper towels and keep warm.
- Cut rested venison into thick slices and serve on warm rosti with fig and red wine sauce.