Venison with a Beetroot & Rasberry Sauce

This tender farm-raised venison with its sweet and tangy sauce - served with a variety of vegetables - is a sure-fire dinner party winner.

Beetroot Sauce

½ cup	Red wine
½ cup	Beef stock, or beef juice
1	Beetroot, cooked, cut into 2cm cubes (Main)
3 Tbsp	Raspberry vinegar

Crispy Kohlrabi

3 cups	Kohlrabi, finely sliced (Main)
2 Tbsp	Olive oil

Venison

400 g	Venison medallions (Main)
1 to taste	Freshly ground black pepper
2 Tbsp	Olive oil

Directions

1. To prepare kohlrabi, preheat oven to 200 degC.
2. Toss kohlrabi with olive oil.
3. Place in a roasting pan. Bake for about 10 minutes, tossing occasionally, until crisp.
4. Remove and drain on paper towels.
5. Pat venison dry and season well with black pepper.
6. Heat oil in a non-stick frying pan on medium-high heat. Pan-fry medallions for about three minutes each side depending on thickness, until medium-rare.
7. Remove to a warm plate and tent with foil.
8. Add wine and jus (or stock) to pan and simmer for a few minutes.
9. Add beetroot and vinegar and heat through.
10. Thickly slice venison medallions and spoon a little of beetroot sauce over top.
11. Great served with steamed spinach, topped with potato mash and garnished with crispy kohlrabi.