Balsamic glazed Venison Medallions with Caprese salad

Ingredients

• 1 pack Silver Fern Farms Venison Medallions
• 3 Tbsp olive oil
• 2 Tbsp balsamic glaze
• Balsamic vinegar
• Brown sugar
• Thyme sprig
• Rosemary sprig
• 1-2 zucchini, sliced in ribbons
• 2-3 vine ripened tomatoes
• 120g fresh mozzarella
• 1/2 cup fresh basil leaves, to serve
• Fresh baby rocket leaves, to serve

Method

Remove Silver Fern Farms Venison Medallions from the fridge and packaging. Coat with 1 Tbsp olive oil and drizzle with balsamic glaze. Season with salt and pepper. Allow to bloom at room temperature for 10 mins.

Heat a grill on med-high heat. Toss zucchini ribbons in 1 Tbsp olive oil and season with salt.

Grill for 2-3 mins on each side or until grill marks appear. Remove from grill and place zucchini on a plate to cool.

Slice tomatoes into rounds and arrange on a platter, season with salt and pepper, scatter with the grilled zucchini and torn mozzarella.

Meanwhile, heat a skillet or fry-pan on med-high heat. Cook venison for 2-3 mins for one side, turn over and drizzle with extra balsamic glaze and cook a further 2-3 mins.

Remove venison from pan and rest for 5 mins covered loosely in foil, then slice across the grain for maximum tenderness.

Assemble the Caprese, top salad with a drizzle of olive oil and sprinkle with fresh basil leaves and extra balsamic glaze (optional) .

Serve glazed venison with caprese salad. And fresh baby rocket leaves.