Neudorf Tom’s Block Pinot Noir

Grower: Neudorf Estate
Grape Variety: Pinot Noir
Style: Savoury and Silky
Country: New Zealand
Appellation: Nelson
Vintage: 2016/17
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl

Venison Medallions with Blueberries, Parsnip Mash and Steamed Broccoli

Cooking Time: 01 hr : 05 mins (approx.)
Number of Servings: 4

INGREDIENTS

8 venison medallions
1 handful fresh thyme
8 Juniper berries
10 black peppercorns
4 tbsp oil
4 shallots, peeled and finely sliced
3 garlic cloves, peeled and finely sliced
1½ cups Merlot
20g butter
1 handful blueberries
1 to taste sea salt

For the parsnip mash //

5 parsnips
200ml cream, or use milk for a healthier meal
100g butter
1 to taste salt & freshly ground pepper

1. In a pestle and mortar bash and grind thyme, juniper berries, sea salt and black peppercorns.
2. Loosen the herb and spice mix with avocado oil to make a paste. Pat the venison dry with kitchen papers.
3. Rub on herb paste and season with a little more salt. Keep in refrigerator until needed.
3. Take venison out of refrigerator 30 minutes before cooking to bring to room temperature.
4. Over a medium-high heat place medallions into an oiled, hot pan for 2-3 minutes each side (depending on size). Set aside to rest on a plate for 3-4 minutes, covered with tin foil.
5. In the same pan reduce the heat; add a splash of high heat oil.
6. Add shallots and garlic and gently fry until they go translucent and soft for about 3 minutes. Be careful not to brown.
7. Turn up the heat and add the wine and reduce by half.
8. Add blueberries for 2 minutes then remove from heat and add a knob of butter.
9. Swirl the pan around until the sauce goes shiny. Season to taste.
10. Serve this on parsnip mash and with steamed broccoli.
11. Parsnip Mash :: Peel and cut the parsnips into quarters. Remove the woody core.
12. Transfer to a saucepan and cover with water. Bring to the boil and simmer until tender (approximately 10 minutes).
13. In another saucepan add the butter and cream/milk. Bring to boil and remove from the heat.
14. Once the parsnips are tender strain off the water.
15. Transfer parsnips to a food processor and add half the cream/milk mixture.
16. Start to process, adding a little of the cream/milk mixture at a time until a fine and silky texture is achieved.
17. Season to taste.