Peppered Medallions, Orange & Red Currant Vinaigrette, & Mesclun
400 gms Venison Medallions2 tbsp Cracked Pepper
1 tbsp Ground Salt
1 tsp Oil
Vinaigrette:
1 x Orange, skinned segments and juice
1 Punnet Red Currents
1 tbsp Red Wine Vinegar
1 tspn Dijon Mustard
Salt and Pepper
Oil
Coat medallions with oil and season generously with salt and pepper.
Sear on a hot plate for 2-3 minutes on each side, and set aside to rest for 5 minutes.
Vinaigrette: Mix all the ingredients well, folding in the orange segments and currants just before serving. Season to taste.
To Serve: Slice the venison medallions and arrange attractively with the mesclun and vinaigrette. Accompany with vegetables such as Kumera Salad or New Potatoes. Serves 2 - 3
Updated: Jan 2010