Venison Medallions with Blueberry Reduction & Kumara Mash

Name: Venison Medallions with Blueberry Reduction & Kumara Mash
Cuisine: New Zealand
Ingredients: 800 g Venison medallions (backstrap cut); 300 g Fresh or frozen blueberries; 200 ml Red wine; 2 tbsp Balsamic vinegar; 1 kg Kumara (peeled); 50 g Butter; 100 ml Cream; few sprigs Fresh thyme; 3 tbsp Olive oil; to taste Salt & pepper

A recipe from New Zealand.

🇳🇿 New ZealandvenisonblueberryreductionkumaramashhighProteingymFoodfancyspecialantiInflammatoryheartHealthy

Venison Medallions with Blueberry Reduction & Kumara Mash

Nutrition (per serving)

480Calories

48 gProtein

32 gCarbs

20 gFat

12 gSugar

750 mgSalt

Ingredients

800 g Venison medallions (backstrap cut)
300 g Fresh or frozen blueberries
200 ml Red wine
2 tbsp Balsamic vinegar
1 kg Kumara (peeled)
50 g Butter
100 ml Cream
few sprigs Fresh thyme
3 tbsp Olive oil
to taste Salt & pepper

Method

Boil kumara until soft, mash with butter, cream, salt & pepper until smooth. Keep warm.
Season venison. Sear in hot pan 2–3 min per side for medium-rare. Rest 5 min.
In same pan, add blueberries, wine, vinegar and thyme. Simmer 8–10 min until reduced and syrupy.
Slice venison, serve on kumara mash with sauce spooned over – premium NZ venison with fruity reduction.