Dawn Kiddie – J.P, Marriage Celebrant & 'Foodie'
	Dawn hopes her passion and creative flare in the kitchen leads you to try these recipes – some new, some traditional and some all time favourites.

Serve with Cous Cous and grilled eggplant, with spinach and carrots.

Venison:
1x Packet venison medallions (silver fern farms at Mt New World)
Heat a heavy based fry pan to a high heat. Spray bottom with olive oil spray and sear meat for three minutes on each side then rest in tin foil.

Red wine and cranberry glaze:
3/4 Cup red wine
1/2 Cup beef stock
2 Teaspoons green peppercorns in brine (drained)
2 Tablespoons cranberry jelly or sauce in jar
Deglaze pan with red wine, beef stock and peppercorns and simmer on a medium heat until it has reduced and thickened slightly. Stir in cranberry sauce and turn off heat.

Cous Cous:
1 Cup cous cous
1 teaspoon chicken stock
2 Tablespoons oil
Put stock and oil in a heatproof bowl add 1 1/2 cups boiled water and stir in cous cous and leave to cook in water. Stir to fluff up after 5 minutes.
Vegetables:
1 Eggplant sliced into 1 cm slices and spayed with oil then grilled until soft
1 Bunch spinach
10-16 baby carrots lightly steamed.

Lay down grilled eggplant and place 2-3 venison medallions on per person. Spoon glaze over the top. Add cous cous, spinach and carrots to the side of the plate. Enjoy!

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