VENISON ESCALOPES WITH SPICED ALE SAUCE

Ingredients (Serves 4)

1 onion, diced 1/2 cup brown sugar
1 knob of butter 1 tablespoon whole grain mustard
200ml red wine 100ml tomato juice
1/2 teaspoon cinnamon 300ml beef stock
1/4 teaspoon smoked paprika 300ml Monteith’s Celtic Red Beer
1/4 teaspoon allspice salt and pepper
1/4 teaspoon nutmeg 1 teaspoon tarragon
1 bay leaf 8 venison medallions
kumara, roasted  
steamed vegetables  

Method

  1. Sweat off the diced onion in a little butter. Add the red wine and reduce by half. Add the spices, bay leaf, brown sugar, juice, stock and Monteith’s Celtic Red Beer. Simmer until again reduced by half, and forms a syrupy consistency. Taste, and season, then add tarragon.
  2. Place venison medallions one at a time between two pieces of baking paper. Using a smooth bottomed meat mallet (a saucepan also works) pound until meat is around 5mm thick.
  3. Sear venison in hot pan (this will need very little time on each side) until medium-rare. Set aside to rest in a warm place. Once rested, slice each escalope into three and serve with crushed roasted kumara, with lightly steamed vegetables. Spoon over sauce.

The Perfect Dish to enjoy with
A THIRST QUENCHING RIPA Red IPA