Spiced Venison Medallions on Creamy Cauliflower Mash

Venison is a lean, quick-cooking meat and goes well with aromatic spices. Combining cauliflower and potato makes a rich, creamy mash.

800 grams venison medallions olive oil, to brush and drizzle

2 tablespoons purchased ras el hanout spice mix

ground paprika, to garnish

sea salt and ground pepper

CAULIFLOWER MASH

½ medium cauliflower, thick stem cut out, florets roughly chopped

500 grams (2 large) agria potatoes, peeled, thinly sliced

2 cloves garlic, crushed ⅓ cup cream 2 tablespoons butter

OLIVE SALSA

8 large pitted green olives small handful mint zest 1 lemon

CAULIFLOWER MASH: Cook the cauliflower and potatoes in plenty of boiling salted water until tender. Drain well then tip back into the saucepan. Place over a low heat for 5 minutes, stirring to dry off excess moisture. Mash well, then beat in the garlic, cream and butter and season generously with salt and pepper. Cover to keep warm.

VENISON: Brush the medallions with oil, then sprinkle both sides with ras el hanout and salt. Heat a sauté pan then cook the medallions for 2–3 minutes each side. Transfer to a plate, cover loosely and rest for 3 minutes.

OLIVE SALSA: Chop the olives, mint and lemon zest together.

TO ASSEMBLE: Divide the mash between shallow bowls. Top with the sliced venison then sprinkle over the salsa. Add a pinch of paprika and a drizzle of olive oil. SERVES 4–5

Cooks note: For a super-smooth mash, after drying off excess moisture, place in a food processor with the remaining ingredients and blend until silky smooth.