Recipes

 

Venison Medallions with Rosella, Wine Sauce, Kakad - Recipe Details

Method

 

Sear Venison Medallions quickly, approximately 1 minute each side, add red wine and Venison Stock then reduce.

 

Add chopped Rosella leaves and a dollop of plain yoghurt.

 

Serve with steamed greens and pitted Kakadu Plums.