Nadia’s Seared Venison Medallions with Winter Mash & Cherry Wine Jus

We’re throwing it back to Nadia’s very first cookbook, with a nod to one of her favourite gourmet proteins, New Zealand venison. This recipe brings together some of the South Island’s finest local ingredients, call it Southern winter comfort.

Nadia’s Seared Venison Medallions with Winter Mash & Cherry Wine Jus

Servings 4
Total Time 45 mins



  • 2 beetroot cut into wedges
  • ½ Tbsp thyme finely chopped
  • 1 drizzle oil
  • 100 g silverbeet stem removed & thinly sliced
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp water


  • 800 g potatoes peeled & diced
  • 2 parsnips peeled & diced
  • ½ cup milk
  • 2 Tbsp butter


  • ½ Tbsp thyme finely chopped
  • 600 g venison medallions
  • 1 drizzle oil


  • 1 shallot thinly sliced
  • 2 Tbsp butter
  • 100 g jus
  • 30 g cherry jam
  • 3 Tbsp red wine or water


  • Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a large pot of hot salted tap water to the boil.
  • Prep beetroot and thyme (set half aside for the venison). Toss beetroot, first measure of thyme and oil on 1-2 lined oven trays. Spread out in a single layer and season with salt and pepper. Roast for about 30 minutes, until tender. Meanwhile, prep silverbeet. Add silverbeet, balsamic vinegar and water measure to tray for last 5 minutes of cook time.
  • Prep potatoes and parsnip. Add to pot of boiling water and cook on high heat for 20-25 minutes, until very tender. Drain and return to pot with milk and butter. Mash until smooth and season to taste with salt and pepper.
  • Pat venison dry, coat with remaining thyme and season with salt and pepper. Prep shallot.
  • Heat oil in a large fry-pan on medium-high heat. Cook venison for 2-3 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered and keep pan on heat.
  • Reduce heat to medium. Add butter and shallot to pan and cook for 3 minutes, until starting to soften. Add jus, cherry jam and water measure. Mix to combine and bring to a simmer. Once simmering remove from heat and keep warm, until ready to serve.
  • To finish, thinly slice venison.
  • Serve mash topped with venison and beetroot on the side. Spoon over jus.
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