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Ale-marinated venison medallions

Ale-marinated venison medallions with champ mash, buttered kale, braised baby carrots, asparagus, carrot purée and rich ale jus

Recipe by Owen Isaacs, Executive Head Chef, The Grand Hotel, Torquay, Devon


  • 200g venison loin
  • 1 bottle of Palmers Tally Ho! Ale
  • 2 large banana shallots, finely chopped
  • 2 large Maris Piper potatoes, cooked and mashed
  • 2 spring onions, chopped
  • 200ml venison stock, reduced (pre-made for the jus)
  • 50g redcurrant jelly
  • 1 sprig of rosemary
  • 2 cloves of garlic
  • 80g butter, unsalted
  • Vegetable oil
  • Salt and pepper
  • Watercress sprigs (for garnish)
  • Kale, baby carrots, asparagus (enough to serve four)
  • Carrot purée (enough to serve four)


To prepare the meat

Trim the venison loin (or ask the butcher to trim it for you) and marinate in the ale for 24 hours.

To cook the dish

  1. Pan-fry the shallots for a few minutes, until golden.
  2. Add the venison stock and ale marinade to the shallots, and gently reduce the liquid. This should take around 20 minutes.
  3. Add the redcurrant jelly and reduce for a further five minutes.
  4. Cut the venison into medallions and pan-fry with the rosemary and garlic over a medium-hot heat, for three to five minutes on each side (for medium rare). Set aside to rest.
  5. Heat the mashed potato in a separate pan and add the chopped spring onions. Heat until the onion is cooked, and then season.
  6. Warm a plate in the oven.
  7. Sauté all the vegetables in 25g of butter for a few minutes, then arrange them onto the plate.
  8. Place the venison on the mash champ.
  9. Add the remaining 55g of butter to the stock and simmer until there is a sheen. Pour a little around the venison.
  10. Garnish with the watercress and carrot purée to finish.

Recipe by Owen Isaacs

Executive Head Chef

The Grand Hotel

Owen Isaacs, Executive Head Chef, The Grand Hotel, Torquay, Devon

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