Pan-roasted Venison Medallions with Orange Glaze
( SERVES 4 )

Listener 17/11/2011

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Wipe the venison dry, and dust with the cumin and a little salt and pepper. Heat the oil in a medium frying pan and sear the meat quickly on both sides. Remove the venison from the pan, and set aside on a plate. Add the shallots and rosemary to the pan, scraping the juices and adding a little more oil if it has all been absorbed by the meat. Fry very gently until the shallots soften and start to turn golden. Stir in the flour, cook a further minute, then add the stock and the grated zest of the oranges. Simmer gently for about 3 minutes while you peel the oranges with a knife, removing all the white pith. Cut the flesh into neat segments. Return the venison to the pan with the orange segments and allow to bubble gently while the venison heats through. This should not take more than 2-3 minutes, as the venison should be rare. Serve with a mixture of baby beetroot, steamed asparagus and new potatoes. Use butter and mint to garnish. Serves 3 (or 4 for light eaters).

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