Muffins:
Traditional English orWholemeal
Ingredients:
- 2 Cripps Nubake Muffins ~ separated and lightly toasted4 venison medallions (75grms each)
- 1 whole medium beetroot or pickled slices
- 80grm soft goats cheese
- 70grm of leek
- 25grm butter
- ½ clove garlic, crushed
Method:
~ If using fresh beetroot, simmer in water until cooked, then peel andslice 1cm thick.
~ Pan fry these slices in butter and the crushed garlic on gentle heat. (If using pickled beetroot, wash slices in cold water before frying).
~ Chop the beetroot finely and mix with the goats cheese. Season with salt and pepper to taste.
~ Finely slice the leek into matchstick size and fry in a little butter until light brown in colour. Lay on paper towel until required .
~ Hammer the venison medallions to a little larger in diameter than the muffins.
~ Panfry in a little oil until just cooked. (A little underdone is preferable) and keep warm.
~ Split and toast muffins and spread with the beetroot/goats cheese mix.
~ Lay a medallion on top of the spread, season with salt and pepper and finish with a little fried leek to decorate.
~ Serve immediately.