Venison Escalopes with Spice Ale Sauce

Beat the drudgery of the colder months and invite friends over for a winter dinner party. They won't regret rugging up and heading out when you dish up this hearty game with a warming spiced sauce.

  1. Sweat off the diced onion in a little butter. Add the red wine and reduce by half. Add the spices, bay leaf, brown sugar, juice stock and Monteith's Celtic Red Beer.
  2. Simmer until again reduced by half, and forms a syrupy consistency. Taste, and season, then add tarragon. Place venison medallions one at a time between two pieces of baking paper.
  3. Using a smooth bottomed meat mallet (a saucepan also works) pound until meat is around 5mm thick. Sear venison in hot pan (this will need very little time on each side) until medium-rare.
  4. Set aside to rest in a warm place. Once rested, slice each escalope into three and serve with crushed roasted kumara, with lightly steamed vegetables. Spoon over sauce.
Recipe by:
Brent Montgomery, Head Chef. Monteith's Brewery Bar Bay Hill, Timaru

Monteith's Credit

Meal Type:
Prep Time:
15 mins
Cooking Time:
15 mins
Brent Montgomery


1 onion, diced

1 knob of butter

200ml red wine

1/2 tsp cinnamon

1/4 tsp smoked paprika

1/4 tsp allspice

1/4 tsp nutmeg

1 bay leaf

Kumara, roasted

Steamed vegetables

1/2 cup brown sugar

1 Tbsp whole grain mustard

100ml tomato juice

300ml beef stock

300ml Monteith's Celtic Red Beer

Salt and pepper

1 tsp tarragon

8 venison medallions