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.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

more of this author
Oct-27-2014-issue

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