Updated: Aug 6, 2019
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Ingredients (2 serves) :
2 Venison medallions
1 splash of red wine
1 red onion, thinly sliced
3 tbsp olive oil
1 tbsp balsamic vinegar
1 pinch of Salt
1 pinch coconut sugar
1 bunch sliverbeet or spinach
4 tbsp sauerkraut
1 large kumara
Splash of coconut milk
1 serving of chopped parsley
1 tbsp blue cheese, crumbled (optional)
Peel the kumara and cut into large cubes. Add to a pot of rapidly boiling water and cook for about 15 minutes, until soft. Drain the kumara well.
In a bowl, place the kumara and add the splash of milk. Season well with salt and pepper, then mash the kumara until smooth, tasting and adjusting the seasoning and adding a little more milk if necessary.
Rub the medallions with a little olive oil and season with a little salt and pepper. Heat a frying pan (preferably cast iron) to high. Pan fry the medallions, about 3-4 minutes each side for medium-rare. Let the meat rest for a couple of minutes under tinfoil while you do the onions and chard.
Deglaze the pan with a splash of red wine, and add the oil. Add the onions and saute for about 5 minutes until they are slightly translucent. Add the balsamic, salt and sugar, and saute until soft. Add the silverbeet, and mix through as it wilts and cooks. Once completely wilted and mixed in, serve with the mash, sauerkraut and the venison.
** For males or physically active females, add an additional Kumara.