Venison Escalopes with Spiced Ale Sauce

Venison Escalopes with Spice Ale Sauce+
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.

Recipe by:
Brent Montgomery, Head Chef. Monteith's Brewery Bar, Hay Hill, Timaru.

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Meal Type:
Prep Time:
15 - 30 mins
Cooking Time:
15 - 30 mins
3 - 4
Brent Montgomery


  • 1 onion, diced
  • 1 knob of butter
  • 200ml red wine
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1 bay leaf
  • kumara, roasted
  • steamed vegetables
  • 1/2 cup brown sugar
  • 1 tablespoon whole grain mustard
  • 100ml tomato juice
  • 300ml beef stock
  • 300ml Monteith's Celtic Red Beer
  • salt and pepper
  • 1 teaspoon tarragon
  • 8 venison medallions


  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. Simmer until again reduced by half, and forms a syrupy consistency. Taste, and season, then add tarragon.
  2. Place venison medallions one at a time between two pieces of baking paper. using a smooth bottomed meat mallet (a saucepan also works) pound until meat is around 5mm thick.
  3. Sear venison in hot pan (this will need very little time on each side) until medium-rare. Set aside to rest in a warm place. Once rested, slice each escalope into three and server with crushed roasted kumara, with lightly steamed vegetables. Spoon over sauce.
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