Spiced Orange Venison Medallions

by Matthias Schmitt

Spiced Orange Venison Medallions


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.

Purchase your ingredients...

Rate this recipe

Spiced Orange Venison Medallions
Overall Rating

Your comment or suggestion

Comments on this recipe

No comments yet