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PAN SEARED VENISON MEDALLIONS

800gm Venison leg - sliced into 1cm thick medallions following the grain of the meat
Olive oil

Heat a large frying pan with 1 tablespoon of olive oil until very hot. Sear medallions for 1½ minutes only on each side, or until medium rare, do not overcook. Allow medallions to sit for a few minutes - cover with foil to keep warm. Serve on a bed of mashed sweet potato with seasonal steamed vegetables or tossed salad.

Serves 4.

PO Box 37 Orange NSW, Australia 2800    
T 02 6365 6171    F 02 6365 6209

Copyright 2010 Mandagery Creek Venison