Extra lean and tender, our medallions truly showcase the delicate flavor of pasture-raised venison. Each portion promises consistently delicious results.
Preheat oven to 350F.
Place yams in a roasting dish with a dash of oil. Roast yams until tender and golden, about 25 minutes. When tender, add vinegar and honey and return to oven for 5 minutes to glaze.
Meanwhile, cut tamarillos in half and scoop out centre with a spoon into a small pot (discard skins). Add brown sugar and place over a medium-heat. Cook and reduce until you have tamarillos with a jam-like consistency.
Heat the grill until hot. Season venison medallions with salt and freshly ground black pepper and rub with oil. Place on grill and cook for 3-4 minutes each side until medium-rare. Remove from the grill, cover and set aside to rest for 5 minutes, while you cook the cauliflower.
Heat oil in a large frying pan, place in cauliflower and pan-fry until almost tender, about 5 minutes. Add butter, spices and spiced almonds. Pan-fry for another 2 minutes and season.
Place venison, yams, and cauliflower on a large sharing platter or wooden board. Serve with tamarillo jam