Venison Salad with Raspberry Vinaigrette

• 1 pack Silver Fern Farms Venison Medallions
• 1 tsp cumin, ground
• 1 tsp allspice, ground
• 500g gourmet new potatoes
• 3 Tbsp extra-virgin olive oil
• 2 red onions, sliced
• 2 Tbsp brown sugar
• 2 Tbsp balsamic vinegar
• 2 cups rocket leaves
• 1 tsp Salt
• 1 tsp Pepper

Raspberry Vinaigrette:

• 180ml extra-virgin olive oil
• 1 Tbsp raspberry vinegar
• 2 Tbsp worcestershire sauce
• 1 tsp chives, chopped
• 1 Tbsp each red wine and balsamic vinegars
• 1½ tsp Salt
• 1 tsp Pepper

Method

Remove Silver Fern Farms Venison Medallions from the fridge and packaging. Grind cumin, allspice, salt and pepper in a spice grinder or mortar and pestle. Rub spice mix onto Venison Medallions then set aside to allow to bloom at room temperature for 10 mins.

Scrub potatoes. Cook in boiling water for 15 mins or until tender. Drain and cut in half. Set aside. 

Heat a heavy-based frying pan with 1 Tbsp of the oil over a med-low heat. Fry onions for 15 mins or until tender. Add sugar and balsamic vinegar, and cook for a further 5 mins. In same pan, add 1 Tbsp of remaining oil. Cook venison for 2-3 mins each side. Set aside, covered, for at least 5 mins to rest, then slice. 

Pour in remaining oil and fry potato until golden brown. Remove and drain on paper towel. 

Meanwhile, to make vinaigrette, combine all ingredients with a whisk. 

Arrange rocket on serving plates. Top with potatoes, venison slices and caramelised onions. Drizzle with vinaigrette and serve.