Spoil mum with a special dinner
Mothers’ Day dinner with Silver Fern Farms
SILVER FERN FARMS PEPPERED VENISON MEDALLIONS with MUSHROOM RISOTTO
by Greg Piner Preparation time: 15 min Cooking time: 15 min Servings: 3-4
Ingredients
■ One pack Silver Fern Farms Venison Medallions
■ 250g of risotto rice
■ 50g grated Parmesan
■ 500ml chicken stock
■ 2 shallots
■ 4 garlic cloves
■ 1 red chilli
■ 100ml Best Foods Mayonnaise
■ 20g horseradish
■ 100g dried mushrooms
■ 50g flat leaf parsley
■ 60g diced butter
■ 10g crispy shallots
■ Sage leaves as garnish
Method
Remove Silver Fern Farms venison medallions from packet and let bloom.
Mushroom risotto
Heat chicken stock in a pot.
Soak dried mushrooms in hot water until soft.
Slice shallots and crush garlic. Preheat pan and sweat off garlic and shallots until soft. Finely cut dried mushrooms (keep mushroom water and add to chicken stock). Add mushrooms and cook down. Add risotto rice and cook until rice become clear and shiny. Slowly add hot chicken stock, consistently stirring. This process should take around 10 to 12 mins or until rice is nearly cooked. Strain risotto mix and place mix into tray to cool quickly, place into fridge.
Horseradish chili cream
Finely cut one red chili place into small bowl. Add the horseradish and then add the Best Foods Mayonnaise and mix together.
Venison medallions
Preheat pan. Season medallions with cracked pepper and salt just before cooking. Place into hot pan and cook for around 4 mins each side. Add butter, remove pan from heat and roll medallions around in hot butter. Remove medallions from pan and let rest.
Finishing risotto
Use the same pan you used to cook the medallions to add flavour. Heat pan and add risotto rice. Slowly add risotto stock, it will become very creamy/ saucy. Remove from heat and add butter and Parmesan stirring constantly. Add chopped parsley. Time to plate
Place risotto on to plate or bowl. Slice medallions and lightly drizzle with horseradish chili cream, sprinkle with crispy shallots and finish with some sage leaves.