Loin Medallions – any venison Loin
It is a beautifully simple dish which is always cooked rare and is delicious served with stir-fried vegetables and creamy potato gratin.
500ml (2 cups) full-bodied red wine
30ml (2 tbsp) fresh rosemary
30ml (2 tbsp) meat rub
60ml (¼ cup) olive oil
pinch of salt and pepper
1 whole Venison loin), cut into 5cm-thick medallions
Himalayan salt, crushed in pestle and mortar
freshly ground black pepper, to taste
5ml (1 tsp) fresh thyme leaves
1 bunch fresh rosemary, to garnish
Combine the marinade ingredients then marinate the medallions for a few hours or overnight in the fridge.
Remove the meat from the fridge
Make sure that you have either a very hot pan or if on open fire very hot coals.
Remove as much marinade as possible from the meat and place in pan or on grid. Cook until you see the meat juices on top of the fillet and turn over to cook on other side.
Cook until done to your liking. medium-rare at 58°C.
Transfer to a wooden board or serving plate and allow meat to rest for up to 5 minutes before serving.
Combine the seasoning with the thyme in the pestle and mortar and sprinkle over the medallions. Serve garnished with rosemary and roasted tomato and chilli jam.