Venison Medallions with Guiness Glaze

To serve four -

12 x 60g Venison medallions

Sauce:
2 x Shallots, finely chopped
2 x Garlic cloves, chopped
100mls x meat Stock
1 x 330ml bottle Guiness stout
1 tsp x English mustard
1 tbsp x malt or balsamic Vinegar
1 tbsp x Soft Brown Sugar

4 x large mashing Potatoes
1 tbsp x Horseradish
Butter
Pinch of nutmeg
Salt and pepper

Optional: Finely slice onions, dust with cornstarch and fry in very hot vegetable oil until crisp. Sprinkle with salt and keep hot.

Saute shallots and garlic in butter until golden. Add vinegar and stout, simmer to reduce the liquid, add mustard and then the stock. Bring to the boil, add butter and keep warm.

While the sauce is reducing, cook the potatoes. Mash with milk and butter, add seasoning and horseradish and keep warm.

In a hot fry pan saute the medallions in hot oil for about 2 minutes on each side. making sure they are still tender to touch. Rest for a few minutes, then serve with the potatoes, sauce, and (optional) fried onion slices.


Updated: Jan 2010