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Cocoa Chilli Spiced Venison Medallions with Creamy Mushrooms and Raspberry Salad

  • Preparation Time: 10 mins
  • Serves: 3-4
  • Cooking Time: 10 mins
  • Ready Time: 20 mins
  • Cooking Method: Searing
  • Difficulty: easy

1 pack Silver Fern Farms Venison Medallions
2 Tbsp Olive Oil
30gm Wild Fennel Co. Venison Seasoning

2 Tbsp butter
1 clove garlic, crushed
200gm white button mushrooms, halved

200ml heavy cream
1 Tbsp plain flour
Ground nutmeg, pinch of


Baby Spinach leaves
Fresh Raspberries

Remove Silver Fern Farms Venison Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Coat venison with oil and season with Wild Fennel Co. Venison Seasoning.

In a small saucepan, melt butter, then add garlic and cook for 2 mins, add mushrooms and toss well.

In a small bowl, mix flour, 3 Tbsp of cream and nutmeg, then stir into the mushrooms.
Gradually add the rest of the cream, stirring as it thickens. Season to taste with salt.

Bring a grill pan to med-high heat. Sear venison for 3 mins each side for medium-rare.
Remove from heat, cover loosely, and rest for 5 mins before carving across the grain.

Serve with creamy mushrooms and raspberry salad.

Recipe supplied by Silver Fern Farms and @basil.and.lime

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