Crumbed Venison Medallions with Lemon Sage Gnocchi 

Ingredients

• 1 pack Silver Fern Farms Venison Medallions
• ⅓ cup plain flour
• 1 tsp garlic powder
• 1 egg, lightly beaten 
• ½ cup panko crumbs
• 2 Tbsp dukkha
• 1 Tbsp parmesan cheese, finely grated
• 1 Tbsp sage, chopped
• 1 Tbsp oregano, chopped
• 1 Tbsp Italian parsley, chopped
• Olive oil
• 40g butter, cubed
• Sage leaves, to serve
• Lemon wedges, to serve  

Lemon Sage Gnocchi:

• 300g fresh gnocchi
• 2 Tbsp butter 
• 3 Tbsp sage, chopped
• 1 clove garlic, minced
• 1 lemon, juice of
• ¼ cup parmesan cheese, grated 

Method

Remove Silver Fern Farms Venison Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins.

In a shallow bowl, combine flour and garlic powder. In a separate bowl combine panko, dukkha and herbs.

Coat venison with flour mixture, dip in egg, then roll in the crumb mixture. Press to coat well.

Bring BBQ to a med-high heat. Heat oil on the BBQ plate and add a few butter cubes.

Once butter has melted, place crumbed venison on the plate. Cook for 2-3 mins each side, adding more butter cubes when turning the meat, until the crumb is golden brown all over.

Transfer to a board or plate, cover loosely with foil and leave to rest for 5 mins before slicing against the grain.

To make lemon sage gnocchi, prepare gnocchi following the pack instructions. Melt butter in a skillet or BBQ, add garlic and sage. Once the butter mixture is bubbling slightly, add lemon juice and mix. Add gnocchi and fold in parmesan.

Serve venison with gnocchi, garnish with sage leaves and lemon wedges.