- 2 beetroot, peeled and cut into thin wedges
- 4 tablespoons Village Press extra virgin olive oil
- 6 x 150g venison medallions
- 1 garlic clove
- 1/2 teaspoon black cracked pepper
- 100ml red wine
- 2 tablespoons Damson Plum Jam
- 250mls well-flavoured beef stock
- 2 tablespoons butter
Preheat the oven to 200C. Put the beetroot in a small casserole dish and add 1 tablespoon of oil. Cover and place in the oven for 40 minutes or until tender. Remove from the oven and reserve.
Put the remaining oil, venison, garlic and pepper into a bowl and mix well so that everything is evenly distributed over the venison. Heat a frying pan over a moderate heat and add the venison. Panfry for about 3 - 4 minutes on each side until they are medium, less if you like them rarer. Remove from the pan and keep warm.
Pour out any fat from the pan and add the beetroot and wine, mix well and boil for 20 seconds. Add the Damson Plum Jam and stock, mix well to dissolve the jam. Add any juices from the reserved venison and boil over a high heat until slightly syrupy. Stir in the butter, taste the sauce and season. Serve the venison with the beetroot and sauce over it.
Serves 4 - 6.