Roasted Venison Medallions with Beetroot, Horseradish Mash and Velo Caramel Sauce - Chef Recipe by John T. Bailey

Ingredients

1 piece of fallow venison topside - approx 800g
Olive oil
2 golden shallots, diced very fine
2 cloves of garlic, diced very fine
150 ml velo Cabernet wine
250 ml venison jus
Kenebac potatoes, peeled
1 tsp horseradish cream
300 g butter
240 g whole milk
300 g organic beetroot
Sea salt
Ground white pepper

Method

Scrub beetroot and wrap in foil and bake for 90 minutes. Once done, peel and cut into wedges.

Prepare the potatoes by cutting into even pieces. Place the potatoes in a steamer and cook for 30 minutes at just under steam. Drain, then rinse under cold water.

Bring a fresh pan of water to the boil, add the potatoes and cook until soft and falling apart.

Drain the potatoes and dry in a hot oven for 5 minutes. Remove and put through a potato ricer, add the butter and beat vigorously. Add the warm milk with the horseradish and season with salt and ground white pepper. Keep warm.

In a saucepan, add the golden shallots and garlic with a little olive oil. Fry until soft, then add the red wine and reduce by 3/4, then add the jus and reduce again by half. Keep warm.

Season the venison with a little garlic oil, salt and cracked pepper.

Seal off in a very hot skillet evenly on all sides before placing in a hot oven at 220C for approx 15-20 minutes.

Remove from the oven and rest in a warm place for 5-10 minutes.

Spoon the potato mash on the serving plates and place the beetroot evenly around the plates.

Cut the venison against the grain and drain on kitchen paper before placing on the warm plate.

Add the jus and serve.

Equipment

Potato Ricer - or mash to the smoothest consistency possible.

Credits: Recipes from the book Tamar Valley Pantry by Philip Kuruvita and John T. Bailey, published by Philip Kuruvita Photography.

Photo Credits: Recipes from the book Tamar Valley Pantry by Philip Kuruvita and John T. Bailey, published by Philip Kuruvita Photography.