Five-spice Venison with Vegetable Fritters

Venison

¾ cup	Red wine
400 g	Venison medallions, farm-raised (Main)
2 tsp	Chinese five spice
1 Tbsp	Rice bran oil
1 tsp	Mustard
1 tsp	Sugar

Vegetable Fritters

2	Potatoes, peeled and grated
2	Carrots, peeled and grated (Main)
2	Courgettes, peeled and grated
1 to taste	Salt & freshly ground pepper
½ tsp	Curry powder
½ tsp	Ground turmeric
1	Onion, diced
2 Tbsp	Self raising flour
2	Eggs, lightly beaten
1	Milk, optional
1 Tbsp	Rice bran oil

Directions

1. Marinate venison in red wine for at least 30 minutes, turning occasionally.
2. Pat dry then sprinkle with five-spice - reserve the wine.
3. Heat oil in a non-stick frying pan.
4. Pan-fry medallions for about four to five minutes, turning often, until medium-rare.
5. Cover and leave in a warm place for four to five minutes.
6. Meanwhile, combine all the fritter ingredients - except the oil - adding enough milk so the mixture just falls off a spoon.
7. Pan-fry heaped tablespoons of the vegetable mixture in the oil turning once one side is golden.
8. Heat the wine in the pan in which the venison was cooked.
9. Stir in the mustard and sugar then simmer for one minute.
10. Serve over the medallions.
11. Serve the vegetable fritters as a side dish.