Venison with Mediterranean-style Tomatoes

• 1 pack Silver Fern Farms Venison Medallions
• 2 trusses of small vine ripened tomatoes
• 1 Tbsp raw sugar [if needed to sweeten the tomatoes]
• 8-10 small gourmet potatoes
• 2 capsicums, sliced into wedges
• 1 large red onion, peeled and sliced into wedges
• 300g baby peas
• 300g broad beans, leathery husks removed
• 2 Tbsp butter
• Squeeze of lemon juice
• A handful of baby spinach and basil leaves
• ½ cup green olives
• Balsamic vinegar

Method

Place the potatoes, capsicum and onion on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper, toss to coat and position on one half of the tray. Nestle the vine tomatoes down the other end and sprinkle with the sugar, olive oil, salt and pepper. Bake in a moderate oven 180C for 30 mins until potatoes are tender.

Bring two medium pans of water to a boil. Add the broad beans to one pan and simmer in lightly salted water until tender about 3-4 mins, drain and refresh under cold running water. Set aside whilst you prepare the peas.

In the other pan simmer peas and cook until tender, about 2-3 mins. Drain. Add the butter, salt and pepper, squeeze of lemon juice and smash with a potato masher or fork until half of the peas are smashed and creamy. Stir through the drained broad beans. Keep warm.

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

Heat a pan to med-high and cook venison for 2-3 mins on each side then set aside to rest for 5 mins. Thickly slice and add to the tray of baked vegetables. Sprinkle over the spinach and basil leaves and arrange evenly. Drizzle with balsamic vinegar, a little olive oil and season with salt and pepper. Serve with the broad bean and pea smash.