NZ Woman's Weekly
Venison medallions with figs & red wine syrup & potato rosti

Venison medallions with figs & red wine syrup & potato rosti

  • Servings

    2
  • Courses

    Dessert

Try this easy, restaurant-style dish. The sweet figs and wine make a gorgeous sauce and the golden potato rosti adds texture and crunch.

  • 2 tbsp rice bran oil, for frying
  • 400g venison medallions (you could use beef or lamb)
  • Fresh sage leaves
  • 1 cup red wine
  • 1 cup quality beef stock
  • 2 tbsp redcurrant jelly
  • ½ tsp wholegrain mustard
  • 4-6 fresh or dried figs
  • Cracked pepper
  • 30g butter

ROSTI

  • ½ cup finely sliced leek
  • 2 medium peeled potatoes, grated
  • 1 egg, beaten
  • ¼-½ cup flour
  • Sea salt & cracked pepper

1 Preheat the oven to 180°C. Heat the oil in a medium to large frying pan. Add the venison medallions and sear both sides 1-2 minutes until browned. Transfer to a shallow roasting dish and cook in the oven for a further 5-8 minutes, then remove and allow to rest for 10 minutes.

2 Meanwhile add the red wine, stock, jelly and mustard to the frying pan and simmer for 5 minutes until reduced by half, then add figs and cook 4-5 minutes more, until softened and fig seeds are released. Season and keep warm.

3 For the rosti, saute the leek in the butter for 4-5 minutes, until soft. In a bowl, combine the grated potato, leek, egg and enough flour to make it into a spoonable mixture. Season well.

4 Heat about ¼ cup rice bran oil in a nonstick pan and add spoonfuls of the potato mixture. Flatten them down with the back of a spoon. Fry 2-3 minutes on each side until golden. Drain on a few paper towels and keep warm.

5 Cut rested venison into thick slices and serve on warm rosti with fig and red wine sauce.

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