Spiced Venison Medallions on Creamy Cauliflower Mash
Photography by Josh Griggs.
Venison is a lean, quick-cooking meat and goes well with aromatic spices. Combining cauliflower and potato makes a rich, creamy mash.
Serves: 4–5
INGREDIENTS
Venison
800 grams venison medallions
olive oil, to brush and drizzle
2 tablespoons purchased ras el hanout spice mix
ground paprika, to garnish
sea salt and ground pepper
Cauliflower mash
½ medium cauliflower, thick stem cut out, florets, roughly chopped
500 grams (2 large) agria potatoes, peeled, thinly sliced
2 cloves garlic, crushed
⅓ cup cream
2 tablespoons butter
Olive salsa
8 large pitted green olives
small handful mint
zest 1 lemon
METHOD
Cauliflower mash: Cook the cauliflower and potatoes in plenty of boiling salted water until tender. Drain well then tip back into the saucepan. Place over a low heat for 5 minutes, stirring to dry off excess moisture. Mash well, then beat in the garlic, cream and butter and season generously with salt and pepper. Cover to keep warm.
Venison: Brush the medallions with oil, then sprinkle both sides with ras el hanout and salt. Heat a sauté pan then cook the medallions for 2–3 minutes each side. Transfer to a plate, cover loosely and rest for 3 minutes.
Olive salsa: Chop the olives, mint and lemon zest together.
To assemble: Divide the mash between shallow bowls. Top with the sliced venison then sprinkle over the salsa. Add a pinch of paprika and a drizzle of olive oil. Serves 4–5.
Cooks note: For a super-smooth mash, after drying off excess moisture, place in a food processor with the remaining ingredients and blend until silky smooth.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.