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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.