Venison Medallions with Goat Cheese & Cranberry Sauce Vol-au-Vents
Venison Medallions with Goat Cheese & Cranberry Sauce Vol-au-Vents
By @MiNDFOOD
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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.
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