28 May 2011

VENISON MEDALLIONS WITH CARROTS, BUTTER BEANS & BROCCOLI

Here's the dish I cooked for the Wellington Food Show this weekend! Simple Healthy and delicious.

• 6 Silver Fern Farms venison medallions
• 2 tablespoons soy sauce
• 3 tablespoons Village Press evoo
• 1 teaspoon freshly ground black pepper
• 2 large carrots
• 2 cloves garlic, crushed
• 2 teaspoons ground cumin
• 1 large jar/can preserved white beans
• 8 1 head of broccoli, cut into small florets
• Salt to taste *2 limes, juice and zest
• ½ cup freshly chopped coriander

Place the venison in a bowl with the soy, 1 tablespoon of the oil and the black pepper and allow to marinate for about 20 minutes. Peel the carrots and slice very thinly lengthwise with a mandolin or potato peeler. Heat a shallow frying pan, add the remaining oil. When it is hot, add the garlic and cumin and allow this to sizzle for 30 seconds. Tip the carrots strips in and stir-fry for 2 minutes until they soften. Drain the beans well and heat them in a little hot water, Blanch the broccoli for 2-3 minutes in boiling salted water, and drain. Transfer the carrots, with all the pan juices onto a heated serving platter and toss together with the drained beans, broccoli, lime juice and zest and salt to taste. Keep this warm by covering with tinfoil. Heat a grill plate and toss the venison on when it very hot. Grill the first side for 2 minutes, then turn the medallions over and grill a further minute. Allow to rest for a minute or two. To serve, place the meat on the carrot salad with the coriander sprinkled over. Serves 3-4.