Advice & Info: Seared venison in manuka honey and lemon juice with fresh asparagus

For two servings.

Ingredients:

300 ish grams of Venison medallions or other good cut.

Salt and Pepper

2 lemons

4-5 tablespoons of Manuka honey.

Approx 80 ml’s Extra virgin olive oil (good quality)

8 large cloves of garlic (crushed under heavy knife)

 

Method.

Wash the venison and pat dry place in a mixing bowl.

Season with salt and pepper, and crushed garlic.

Rub with olive oil, pour over a little of the excess oil (keep some aside for cooking)

Melt honey and pour over the venison evenly.

Leave to sit for 20 or so mins.

Stir through the venison and marinade and Squeeze over the lemon juice. The amount will vary to how juicy the lemons are – but the liquid should cover most of the venison.

Leave to sit for a further 10 mins.

Remove the venison from the marinade and drain- retain the liquid aside.

Sear all sides of the venison in a hot frying pan with a little butter and olive oil until dark brown. Pour in the remaining liquid and broil until the venison is cooked to your liking. I prefer it rare but not blue.

Remove the venison and let sit for at least 5 or so minutes before carving.

Continue stirring and reducing the liquid until the honey begins to caramelize and thicken. By this stage the jus should be a rich brown colour and most of the acid from the lemon would have evaporated. Remove the jus from the pan to be poured over the finished dish- (at home I strain out the garlic, but just removing the bigger bits works fine).

Trim and wash the asparagus whole.

In a clean frying pan heat a knob of butter until the solids start to brown.

In with the asparagus and fry for a min or two.

Pour in a little Sauvignon Blanc, cover and let steam for a few further mins.

Uncover to let the liquid evaporate and brown the asparagus slightly.

Slice the Venison and serve over asparagus and drizzle with the remaining jus.

Thanks to "Jamesd" for this recipe.