Venison Medallion Tacos with Pickled Red Onion

Ingredients

• 1 pack Silver Fern Farms Venison Medallions
• 1 Tbsp olive oil
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp salt

Pickled Red Onion:

• 1 small red onion, finely sliced
• 3 Tbsp lemon juice
• 1 Tbsp caster sugar

To serve:

• 8 tortillas, warmed
• Guacamole
• Shredded lettuce or slaw Coriander sprigs
• Lime wedges

Method

To prepare the pickled red onion, combine onion, lemon juice and caster sugar in a small bowl. Season with plenty of salt and pepper and toss to combine. Set aside.

Combine olive oil, ground cumin, ground coriander, paprika, garlic powder and salt in a small bowl.

Remove the Silver Fern Farms Venison Medallions from the fridge and packaging, place into a shallow dish and cover with olive oil and spice mixture. Marinade at room temperature for 10-15 mins.

Bring a fry-pan to med-high heat. Cook venison for 2-3 mins on each side for a med-rare. Remove from heat, cover loosely, and allow to rest for 5 mins before carving thinly across the grain.

Serve with warm tortillas, pickled red onion, guacamole, shredded lettuce or slaw, coriander sprigs and lime wedges.