Succulent and tender venison medallions with aromatic mashed potatoes.
Give this rich, full bodied pie a go, served with lashing of creamy Mashed Potatoes, Gravy and a very good glass of Red. Go on, treat yourselves.
This is a great summer dish by Tom Hishon of Orphan’s Kitchen – his take on a traditional South East Asian mince and veggie dish known as a larb. The combination of the caramelised onion and plums with the richness of the lean venison mince and crispy cos is a winner. If it’s warm enough, cook the red onion, cos and plums outside over coals on the barbecue to get a smoky, summer flavour and the neighbours’ mouths watering…
Melt in your mouth tender venison fillet (tenderloin) matched with roasted seasonal vegetables. Serves four as a light luncheon or an summer evening entrée.