Skip to Content

Opening Hours

Today7:00am - 9:00pm
Tuesday7:00am - 9:00pm
Wednesday7:00am - 9:00pm
Thursday7:00am - 9:00pm
Friday7:00am - 9:00pm
Saturday7:00am - 9:00pm
Sunday7:00am - 9:00pm

Venison Medallions and Parmesan Mashed Potatoes

Serves 3
Prep time: 10 mins
Cooking time: 25 mins

Delicious venison with creamy mashed potatoes.



  • 600g floury potatoes
  • 20g butter
  • 50ml skim milk
  • Salt and pepper
  • 10g parmesan cheese
  • 1 pack 400g venison medallions at room temperature - see tip
  • 1 teaspoon dried thyme
  • 1 small red onion
  • Dash olive oil
View the method
  1. For the mashed potatoes, peel the potatoes and boil in salted water for 20-25 minutes until soft. In a saucepan gently warm the butter and milk (do not boil!) add salt, pepper. Finely grate the parmesan. Set aside.
  2. Take the medallions from the packet and pat dry. Apply salt, pepper and thyme.
  3. Halve onions and cut into thin strips. Heat olive oil in a pan, fry the medallions in hot oil 3 minutes each side. Remove to rest. Add a little oil to the pan and sauté the onion.
  4. Drain potatoes, mash with the butter-milk mixture.
  5. Serve with venison steak, onions and grated Parmesan.


For best cooking results remove venison from the fridge 30 mins before cooking to allow them to warm up to room temperature.

Back to ingredients