Skip to Content

Opening Hours

Today7:00am - 9:00pm
Sunday7:00am - 9:00pm
Monday7:00am - 9:00pm
Tuesday7:00am - 9:00pm
Wednesday7:00am - 9:00pm
Thursday7:00am - 9:00pm
Friday7:00am - 9:00pm

Venison Escalopes with Spice Ale Sauce

Prep time: 15 mins
Cooking time: 15 mins

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 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
View the method
  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

Back to ingredients