THYME BASTED VENISON MEDALLIONS
We’ve partnered with our friends at field&flower to create the perfect Venison recpie, using our 32cm Oval Cast Iron Baking Dish to cook their Wild Venison Medallions. For a pink, tender inside and a perfectly caramelised crust, there’s no better way to cook our Wild Venison Medallions than in a cast iron pan. For added depth of flavour, finish the cooking process by basting with thyme and butter. We recommend serving with mushrooms, celeriac purée and a red wine jus.
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HOW TO MAKE IT
- Take the meat out of the fridge before cooking to allow it to reach room temperature.
- Season the medallions evenly on all sides.
- Place your cast iron pan on the heat and add oil, turning the heat up gradually to high so the pan isn't exposed to high temperatures straight away.
- Once the oil is hot add the venison medallions to the pan, searing for 2-3 minutes each side.
- For the final minute of cooking, add your butter and herbs to the pan and baste the medallions.
- Leave to rest for 5-10 mins before serving.
