Venison medallions with roasted beetroot, parsnip and hazelnuts

Doug Sherring

You could also use venison steaks or backstrap for this recipe.

Ingredients

400 g	Venison medallions (Main)
2 Tbsp	Olive oil
8	Baby beetroots, peeled and halved (Main)
3	Parsnips, peeled and cut into chunky strips
2 Tbsp	Olive oil
2 Tbsp	Hazelnuts, chopped
1 handful	Green salad, to serve
2 Tbsp	Pomegranate balsamic vinegar, can replace with a mixture of balsamic reduction and pomegranate molasses

Directions

1. Preheat oven to 190C. For the roast beetroot and parsnip, lay vegetables in a roasting dish. Drizzle with olive oil and roast for about 20-25 minutes. Add the hazelnuts for the last 5 minutes of cooking.
2. For the venison, rub the medallions in a little oil and heat your frying pan with a little oil.
3. Cook the medallions in the frying pan, flipping once, on a high-medium heat. This should take between 6-8 minutes for medium rare.
4. Rest for a few minutes in a dish, covered in tinfoil.
5. To serve, place vegetables and a few salad leaves on a plate, with the venison. Scatter the hazelnuts over and drizzle with pomegranate reduction.

See more of Delaney's venison recipes

• Venison roast with kumara mash, roasted kale and black garlic
• Venison and blue cheese sliders with crisp lettuce