Balsamic glazed Venison Medallions with Caprese salad
- Meat type
- Cooking time
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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 medium-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.
Rolling hills, open fields and lush grass are all the ingredients for the most delicious venison. These Venison Medallions are supremely lean and tender. This is a unique cut with the naturally delicate flavour of grass-fed venison.