MLM Estate Agents - Magazine - Page 9
VENISON MEDALLIONS
WITH ROASTED SQUASH,
BLACKBERRY JUS AND
CAVOLO NERO
INGREDIENTS
2 venison steaks, about 150g
each
300g butternut squash,
peeled and cubed
100g cavolo nero, roughly
chopped
80g blackberries
100ml low salt beef stock
1 tsp balsamic vinegar
2 tsp olive oil
1 small shallot, finely chopped
1 tsp fresh thyme leaves
Salt and black pepper
Serves two
METHOD
▶ Heat the oven to 200 degrees Celsius, fan 180, gas
mark 6. Toss the squash with one teaspoon of olive
oil and thyme, then roast for around 25 minutes until
golden and tender.
▶ Season the venison. Heat the remaining oil in a
frying pan and cook for around 2 to 3 minutes on
each side for medium, or longer according to
preference. Rest for several minutes before slicing.
▶ Add the shallot to the same pan and cook gently
until softened. Add the blackberries, stock and
balsamic vinegar, then simmer until the berries
begin to break down and the sauce reduces slightly.
▶ Steam or wilt the cavolo nero until tender.
▶ Arrange the roasted squash and cavolo nero on each
plate, top with sliced venison and spoon over the
blackberry jus.
LIFESTYLE MAGAZINE
9
