Venison medallions with blackcurrant and red onion salsa

I think this simple salsa works well with venison medallions, but if eating Bambi’s relatives isn’t your thing you could stir it through some spinach leaves and top with creamy nuggets of goat cheese.

Ingredients

500 g	Venison medallions (Main)
1 Tbsp	Olive oil

For the salsa:

1	Red onion, peeled and finely sliced (Main)
1 pinch	Flaky sea salt
1 pinch	Sugar
4 Tbsp	Red wine vinegar
1 ½ cups	Frozen blackcurrants, thawed (Main)
2 Tbsp	Extra virgin olive oil

Directions

1. Put the onion, salt, sugar and vinegar in a small bowl and stir to combine. Set aside to steep for 10-15 minutes.
2. Add the blackcurrants and oil and stir gently. Season to taste with salt and pepper, then set aside at room temperature until ready to serve.
3. Rub the medallions with olive oil and season both sides with salt and pepper. Cook in a heavy pan set over medium-high heat for 2-3 minutes each side. Remove to a warm plate, cover loosely and rest for 5 minutes. Arrange the medallions on plates with a spoonful of salsa on the side. Serve with your favourite green vegetables.

See more of Lucy's blackcurrant recipes

• Blackcurrant and elderflower whip
• Blackcurrant, vanilla and banana smoothies