Venison Medallions with braised shallots and berry wine jus

Shopping List for 4 People:

4 x 150- 175g venison steaks or medallions min

2cm thick

8 rashers of streaky bacon

12 shallots

1 carrot

10g of fresh thyme

½ a bottle of red wine (175 ml)

1 Litre of fresh stock

1 dessertspoon of brown sugar

Vegetable oil

500g broad beans or peas

5g fresh mint

25g butter

Salt and pepper



A grill pan or grill

Large frying pan



Chopping board and knife


Kitchen roll

2 small saucepans

Stick blender


Jug/mixing bowl


Easy Steps:

1. In advance pod, blanch and remove skins of broad beans. Do this by immersing podded broad beans in boiling water for 5 minutes. Plunge into cold water to cool quickly then drain and ‘pop’ them out of the skins. Set aside.

2. Grill or griddle the bacon rashers until crispy. Drain and cool. Set 4 aside for garnish and crush 4 into a bowl.

3. Peel the carrot and shallots. Rough chop the carrot.

4. To make the sauce and braise the shallots, heat the frying pan until nearly smoking then add a tablespoon of vegetable oil. Brown off the carrot, shallots and thyme in the frying pan, once all are golden brown add the brown sugar. Once caramelised, deglaze the pan by pouring in the red wine.

5. Leave to reduce by 2/3rds then add the stock and continue to reduce until it’s the desired sauce consistency. Strain the shallots and carrots out of the sauce and stir in a teaspoon of butter to give the sauce a glaze. Reserve the shallots.

6. To make broad bean crush, melt 10g butter in a pan, throw in the broad beans, season and blitz with your stick blender into a puree, add a little water if too thick. Mix with the left over whole broad beans and crushed bacon bits and a little fine chopped mint.

7. Remove venison from fridge at least 15mins before cooking, pat it dry.

8. Place sauce with shallots and broad bean crush in pans to warm slowly whilst you are cooking the venison.

9. Heat your frying pan to a medium heat. Lightly oil the venison and season with salt, then cook 90 – 120 seconds each side for medium rare or longer if you prefer. Remove meat from pan and leave to rest for 5 mins on a board wrapped loosely with foil.

10. Whilst venison is resting portion some broad bean crush on each plate (preferably warm plates), then 3 shallots each. Place the venison attractively on the bed of vegetables and pour on some of the sauce. Finally garnish with one of the streaky bacon crisps then eat!