Herb-seared Venison Medallions with Creamy Root Veggie Mash and Roasted Broccolini

Ingredients

• 1 pack Silver Fern Farms Venison Medallions
• Salt and pepper, to season
• 2 teaspoons rosemary 
• 1 sweet potato
• 2 medium parsnips, peeled and chopped
• 1 bunch broccolini
• 3 tablespoons olive oil, divided
• 1/4 cup unsweetened almond milk

Balsamic Reduction

• 1/2 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• Pinch of salt

Dukkah Topping

• 2 tablespoons hazelnuts
• 2 tablespoons almonds
• 2 tablespoons shelled pistachios
• 1 tablespoon sesame seeds
• 1/2 teaspoon ground cumin
• 1/2 teaspoon flaky sea salt

Method

Pre-heat the oven to 400° F. Remove Silver Fern Farms Venison Medallions from the fridge and packaging.

Make the root veggie mash. Boil the sweet potato and parsnips in salted water for 15 minutes, or until fork tender. Blend with almond milk, 1 tablespoon olive oil, and salt, to taste, until smooth.

Roast the broccolini. Toss broccolini with 1 tablespoon olive oil and salt, then roast at 400° F for 12 minutes.

Make the dukkah topping. In a dry pan over medium heat, toast the hazelnuts, almonds, pistachios and sesame seeds for 2-3 minutes until golden and fragrant. Transfer to a food processor, add cumin and salt, and pulse until crumbly.

Cook the venison. Season the venison with salt, pepper, and rosemary. In a skillet over medium-high heat, heat 1 tablespoon olive oil. Sear medallions for 2-3 minutes per side. Remove venison from heat and let rest for 5 minutes before slicing.

Make the sauce. In a small saucepan over medium heat, heat balsamic vinegar and honey. Bring to a gentle simmer, stirring occasionally, and reduce by half, about 8-10 minutes, until thickened. Stir in a pinch of salt and Dijon mustard, then remove from heat.

Slice venison medallions. Serve venison over root veggie mash, drizzle with balsamic reduction. Add roasted broccolini and top with dukkah.