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Venison, Goat Cheese & Cranberry Sauce Vol-au-Vents

Venison Medallions with Goat Cheese & Cranberry Sauce Vol-Au-Vents

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Venison Medallions with Goat Cheese & Cranberry Sauce Vol-au-Vents

Venison Medallions with Goat Cheese & Cranberry Sauce Vol-au-Vents

By @MiNDFOOD

Venison Medallions with Goat Cheese & Cranberry Sauce Vol-au-Vents

Venison Medallions with Goat Cheese & Cranberry Sauce Vol-au-Vents

Meat type
Venison
Cooking time
11-30
Serves
12
Preparation time
20

Venison Medallions with Goat Cheese & Cranberry Sauce Vol-au-Vents

Venison Medallions with Goat Cheese & Cranberry Sauce Vol-au-Vents

Ingredients

  • 1 pack Silver Fern Farms Venison Medallions
  • 1 Tbsp olive oil
  • 200g crème fraîche
  • 180g cream cheese, softened
  • 200g goat’s cheese
  • 2 Tbsp chives, chopped
  • 24 medium-sized vol-au-vents
  • ½ cup cranberry sauce

Venison Medallions with Goat Cheese & Cranberry Sauce Vol-au-Vents

Venison Medallions with Goat Cheese & Cranberry Sauce Vol-au-Vents

Method

Remove Silver Fern Farms Venison Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Bring a fry-pan to med-high heat, cook medallions for 4-6 mins each side. Rest for 5 mins, then slice across the grain.

To make the goat’s cheese filling, blend crème fraîche, cream cheese and goat’s cheese until smooth. Add chives and mix.

To serve, fill vol-au-vents with goat’s cheese filling, top with a medallion slice, ½ tsp cranberry sauce and chives.

Recommended Cut: Venison Medallions

Rolling hills, open fields and lush grass are all the ingredients for the most delicious venison. These Venison Medallions are supremely lean and tender. This is a unique cut with the naturally delicate flavour of grass-fed venison.

grass-fed venison medallions packaging
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