Pan-fried venison medallions

Main courses

  • Serves: 4
  • Preparation time: 30 minutes
  • Cooking time: 1 hour and 30 minutes
Impress your friends and family by making this dish at home © Owen Ensor

Impress your friends and family by making this dish at home


  • 4 6oz pieces of venison fillet

Potato Rosti

  • 1 kg potatoes, peeled and coarsely grated
  • 1 onion, finely chopped
  • 1 garlic clove crushed
  • 1 tsp dried mixed herbs (optional)
  • Salt/Pepper/Olive oil

Braised Red Cabbage

  • 1 red cabbage
  • 100g sultanas
  • 300ml orange juice
  • large bottle of red wine
  • 100g Demerara sugar


Venison Fillets

1. Heat a pan with a couple of tablespoons of oil till very hot. Add the venison fillets and sear until brown on all sides, then add a few knobs of butter and baste for 3 minutes. Remove from the heat and place on a baking tray in the oven for 10 minutes, this will achieve a nice pink medium. Once removed from the oven it is essential to rest for 5 minutes.
2. While the meat is in the oven, using the pan that was used for searing the meat, deglaze the pan with the rest of the red wine, and reduce by half, add 300 ml lamb stock and further reduce by half to achieve a sauce like consistency.

Potato Rosti

1. Dry the grated potato with a clean tea towel – it’s important to remove as much moisture as possible. Mix with the onion, garlic and herbs (if using) and season with salt and pepper.
2. Heat the olive oil in a large, heavy-base frying pan. Add mounds of the grated potato mixture, flatten the surface with a fish slice, and cook over a medium-low heat for about 10 minutes. The potato needs to cook and brown on the base, so avoid trying to turn them too soon.
3. Turn each rosti carefully and cook the other side for a further 10 minutes. Remember to keep the heat low so the inside of the rosti cooks without over browning the outside.

TIP: Grate the potatoes by hand rather than in a food processor where they can become too wet. Once grated use right away to prevent discolouration.

Red Cabbage

1. Chop the red cabbage thinly and place in a baking dish and cover with ¾ of the red wine, orange juice.
2. Add the sultanas and sprinkle with the Demerara sugar and cover with foil and braise at 180ÚC for 90 minutes, stirring occasionally.