VENISON ESCALOPES WITH SPICED ALE SAUCE

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.