After the briefest of flashes in the pan, Red Deer Loin Medallions make a fantastic fast starter.
Sear till nicely coloured on both sides then remove and allow to rest.
While the pan’s still hot, tip in the zest of half an orange, one star anise, a glass of orange juice and a slug of Grand Marnier or Cointreau.
Stir to deglaze the pan and reduce by at least half.
Drizzle over the medallions on the plates, and garnish with finely sliced radish and pomegranate seeds.
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