Pinot noir matched with venison

Doug Sherring

Ask your butcher to cut some venison medallions.

Ingredients

1 to taste	Salt & freshly ground pepper
4	Field mushrooms
1 bag	Baby beetroot
1	Oil
4	Venison medallions (Main)
1	Beef stock
½ cup	Pinot noir
1	Butter

Directions

1. Season one large, flat, dark mushroom per person. Sit these in a roasting dish and add a little water and oil. Roast in a moderate oven.
2. Cook some baby beets by simmering in a pot of water. Leave the skins on.
3. In a solid pan flash fry the venison medallions and put them aside to rest.
4. To make a sauce, deglaze the pan you have cooked the venison in with some beef stock.
5. Add half a wine glass of pinot noir and the same of the water that the beetroot has cooked in.
6. Reduce this to a sauce-like thickness. Check the seasoning and swirl in a little butter to give your sauce a shine.
7. Arrange the venison, beets and mushrooms in a serving dish and pour over the sauce.

Tip: Served this with some roast kumara, baby carrots and Brussels sprouts.