Grilled Venison Medallions with Prune and Apple Chutney
and Crisp Fried Leek
Serves 2
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Grilled Medallions of Venison
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Ingredients:
6 Medallions cut from the shortloin or leg
250mls of oil
For the Chutney:
1 large Granny Smith / apple (diced)
1 medium onion (diced)
12 prunes (pitted and halved)
1/2 teaspoon lemon zest (grated rind of lemon)
1/4 cup apple juice
1/4 cup Sherry or Wine vinegar
25gms of butter or oil
A pinch each of, Allspice, Nutmeg, fennel Seed Oil and Cumin
For the Leek Garnish:
1 large leek, white only (well washed)
500 mls of cooking oil
Salt and Pepper
Method:
Meat:
Pat medallions dry and season. Sear over a high heat in a
heavy sauce pan for approximately 2 minutes each side. Reserve
keep warm. Rest.
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Grilled Medallions of Venison
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Chutney:
Sauté onion until soft and lightly coloured.
Add apple and prunes, cool until apple is just soft.
Add all remaining ingredients and reduce by half and chutney
is thickened. Chill.
Leek:
Wash leek well. Cut into long very thin strips (long matchsticks).
Heat Oil in a heavy sauce pan until moderately hot, 160°C.
Fry leeks until golden. Drain and season with salt and pepper.
To Serve:
Arrange the medallions on a plate, place a heaped spoonful
of chutney in the centre and garnish with the crisp fried
leek.
Serving Variation:
Stand the crisp fried leek upright in a bundle of decorative
lettuce in the centre of the plate. Surround the lettuce and
leek with the medallions and spoon the chutney over the medallions.
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Graham Brown
Executive Chef, Cervena Company,
New Zealand
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Chef: Graham Brown
Graham has been involved with Cervena since it inception
on 1992. He regularly travels the world demonstrating the
ease and consistency of New Zealand Venison. He also creates
dishes that show New Zealand Venison's versatility - making
it truly Venison for all seasons.
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