Venison Medallions with Chasseur Sauce

Ingredients

• 1 pack of Silver Fern Farms Venison Medallions
• 1 Tbsp rice bran oil
• Salt and pepper to taste
• 0.7oz of butter
• 1 Tbsp chopped onion
• 6 button mushrooms, sliced
• ⅓ cup (70ml) dry white wine
• 100ml brown meat stock
• 1 Tbsp tomato paste
• 1 Tbsp chopped fresh parsley
• ½ tsp Dijon mustard
• 1 tsp cornflour, mixed with water to a paste

Method

Step 1: Brush the medallions with oil, season with salt and pepper and sear in a hot pan for 2-3 minutes each side (medium-rare).

Step 2: Remove, cover and rest in a warm place.

Step 3: Reduce the pan to a medium-heat, add the butter and sauté the onions.

Step 4: Add the mushrooms and cook until just soft.

Step 5: Add the wine and stock, tomato paste, parsley and mustard.

Step 6: Reduce to a thick consistency adding cornflour paste if necessary.

Step 7: Drizzle over the venison to serve.