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Mediterranean style venison medallion stack
( SERVES 6 )

Reader Recipes

5.0 / 5 FROM 1

An impressive way to serve venison. The stack consists of filo pastry circles, grilled venison medallions and Mediterranean vegetable sauce.

750 g	Venison medallions, 6 even portions, approx. 2.5 cm thick
1 Tbsp	Olive oil
1 serving	Ground black pepper, to taste
1 Tbsp	Butter
1 serving	Salt

1 Tbsp	Olive oil
1 medium	Red onion, coarsely chopped
2 cloves	Garlic, chopped
2 medium	Zucchini, sliced
1 medium	Aubergine, unpeeled and diced
1 medium	Green capsicum, seeded and cut into strips
1 can	Chopped tomatoes, 400 g
½ tsp	Dried oregano
½ tsp	Salt
1 pinch	Cayenne pepper
1 serving	Ground black pepper
4	Basil leaves, shredded (optional)

Stack the filo sheets, fold into thirds and cut into circles with a round cutter (+/- 10 cm) Brush the circles with melted butter and stack the circles in six heaps on a buttered baking tray. Bake at 180 C for about 5 minutes or until pale golden and set aside.
Heat oil and add onion, garlic, zucchini, aubergine and capsicum and stir and cook over moderate heat for 5 minutes. Add tomatoes, origanum and seasoning and cook gently to allow moisture to evaporate and sauce to thicken. Set aside until required.
Flatten and shape the medallions into neat circles and string to keep in shape. Heat the oil to quite hot and sprinkle the meat with pepper. Grill the meat 1 minute on a side and add the butter. Cook one minute more or to taste and sprinkle lightly with salt.
Place half of the filo pastry in six portions on a serving platter or onto 6 serving plates. Heat the vegetable sauce. Place the meat onto the filo, spoon over vegetable sauce and top with the remaining filo circles and serve.