Sweet & Salty venison medallions with a beet puree and a roasted onion salad

Sweet & Salty venison medallions with a beet puree and a roasted onion salad
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I’ve truly surprised myself with this. This is a far cry from my green tea and tofu bars ideas, but I think it’s always a good thing to dance on the limits of your comfort zone. So here’s a venison recipe.

I can already hear you say: “Cinnamon on meat?”
And I can already hear myself answer: “Well why not? We add it to meat pies!”

While I do agree that it’s uncommon, this doesn’t mean it won’t be delicious. I think that exploring an unbeaten path is always interesting!

If this is a bit intimidating to you, this recipe will also work with a piece of beef. 

  • Serves2
  • Prep time20 mins
  • Cook time20 mins
  • Timeout15 mins
  • FreezingFreezes well

Inspiration

Ingredients

  • 2 (150 g each) venison medallions
    Replacement options

    beef

  • 1 tablespoon of vegetable oil
Beets puree
  • 1 potato, peeled and diced
  • 1/2 cup of marinaded beets, strained and sliced
  • Salt & pepper, as preferred
Salad
  • 1 tablespoon of vegetable oil
  • 1 red onion, sliced in 1 cm wide pieces
  • Salt & pepper, as preferred
  • 1 tablespoon of water
  • 1 tablespoon of plain yogurt
    Replacement options

    sour cream

  • 1/2 teaspoon of ready-made horseradish (optional)
  • 1/2 green apple, minced
  • 3 cups of watercress
    Replacement options

    baby arugula

Cinnamon mix
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • A pinch of ground cinnamon

Steps

Beet puree
  1. Bring a small pot of water to a boil then add the potato in it. Cook over medium heat for 10 to 13 minutes, or until it softens. Strain then add the marinated beets.
  2. Puree this mix with a handheld mixer, and season then set aside on a warmer.
Salad
  1. Heat the vegetable oil over high heat then brown the onion slices 2 minutes on each side until golden. Season then add the water. Turn the heat off, cover and let sit for 2 minutes. Remove from heat and add to a bowl then refrigerate for 10 minutes.
  2. Once you are ready to serve, add the remaining salad ingredients to the bowl and stir until well-combined.
Venison medallions
  1. Combine all the cinnamon ingredients to a bowl then coat each medallion entirely.
  2. Heat the vegetable oil over high heat in a pan then sear the venison medallions for 2 minutes on each side until golden. Remove from heat onto a plate. Set aside for 5 minutes, then serve with the salad and beet puree.
Recipe published on August 19, 2018