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Venison Medallion and Butter Poached Shrimp

Venison Medallion and Butter Poached Shrimp
  • Serves: 6-8
  • Prep: 40 mins
  • Cook: 8 mins
  • Cut: Boneless short loin


  • 160g goat cheese (set at room temperature for 2 hours)
  • 160g crème fraiche
  • Juice of 1 lemon
  • 1 Tbsp each of finely chopped chervil, chives and parsley
  • Salt and pepper to taste
  • 1 pc. venison short loin
  • 8 pc. 21-25 count peeled and deveined, tail off shrimp
  • 1 stick (200g) unsalted butter
  • 1/2 cup white wine
  • 2 Tbsp grapeseed oil
  • 30g whole, unsalted butter
  • Salt and pepper to taste


  1. In a six-inch skillet, bring wine and butter to a boil stirring rapidly to form an emulsion. Turn down to simmer. Add shrimp, salt and pepper to taste. Cook for about 2 minutes stirring and tossing the shrimp. Cool down in butter broth.
  2. Season the whole shortloin with salt and pepper. In a 6inch skillet melt butter and grapeseed oil together.
  3. On medium high heat sauté venison to a mid-rare. Cool and let rest.
  4. Mix together goat cheese, lemon juice and herbs until smooth. Add crème Fraiche and fold in- do not whip! Season with salt and pepper – reserve.


  • Slice venison into 8 medallions. Place shrimp on top of venison and spoon about 2 tablespoons of remoulade on top. Garnish with a little micro greens and edible flowers!

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  © 2013 Alliance Group

  © 2013 Alliance Group