Venison Medallions with Melting Onions

Venison Medallions with Melting Onions

Miles better than a ready meal, and almost as quick – this is the answer to a quick and easy additive-free meal when you get in from work. The cream is an optional extra!



6 Medallions of Venison, approx 300g

3 tbsp. olive oil

2 large onions, about 250g, thinly sliced

2 tbsp. chopped fresh parsley or thyme

4 tbsp. double cream or creme fraîche (optional)

salt and freshly ground black pepper


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Take a large frying pan and heat the oil over a medium heat. Add the onions, stir and turn down the heat, then allow the onion to soften and go translucent for about 15 minutes. (while they cook you can make some mashed potato!). Turn the heat up to medium, push the onions to one side and add the medallions. Cook, occasionally turning the medallions, for 6-8 minutes until the Venison is browned and beginning to firm up. Add the cream, optional, and parsley to the pan, stirring into the onions. Bring up to the boil, taste and check the seasoning.

Delicious with mashed potatoes.


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