Venison Medallions with Redcurrant Jus

• 1 pack Silver Fern Farms Venison Medallions
• 1 Tbsp olive oil 
• 2 Tbsp red currant jelly 
• ½ cup reduced-salt chicken stock

Method

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

Toss the venison in olive oil season to taste. Bring a frying pan to a high heat. Quickly pan-fry the venison for 2-3 mins each side (med-rare). Remove from pan, cover, and rest for 2-3 mins. Add the red currant jelly and reduced-salt chicken stock to the pan. Simmer and reduce until like a thick sauce.

Drizzle the venison with the juices from the pan; serve with oven-baked potatoes and seasonal vegetables of your choice. For optimal flavor and tenderness, serve med-rare to medium.