Sweet & Salty venison medallions with a beet puree and a roasted onion salad
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.
Particularities
- Serves2
- Prep time20 mins
- Cook time20 mins
- Timeout15 mins
- FreezingFreezes well
Ingredients
- 2 (150 g each) venison medallions
Replacement optionsbeef
- 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 optionssour cream
- 1/2 teaspoon of ready-made horseradish (optional)
- 1/2 green apple, minced
- 3 cups of watercress
Replacement optionsbaby arugula
Cinnamon mix
- 1 teaspoon of salt
- 1 teaspoon of sugar
- A pinch of ground cinnamon
Steps
Beet puree
- 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.
- Puree this mix with a handheld mixer, and season then set aside on a warmer.
Salad
- 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.
- Once you are ready to serve, add the remaining salad ingredients to the bowl and stir until well-combined.
Venison medallions
- Combine all the cinnamon ingredients to a bowl then coat each medallion entirely.
- 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
