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Venison Medallions Taco Salad Bowls with Avocado and Corn on a wooden chopping board with guacamole and pumpkin seeds as side dishes

Venison Medallions Taco Salad Bowls with Avocado & Corn

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Venison Medallions Taco Salad Bowls with Avocado & Corn

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Venison Medallions Taco Salad Bowls with Avocado & Corn


  • 1 pack Silver Fern Farms Venison Medallions
  • 6 small flour tortillas
  • 1 Tbsp olive oil
  • 2 tsp Mexican seasoning
  • 2 cobs corn
  • 1 red capsicum, sliced
  • 1 yellow capsicum, sliced
  • 1½ cups cooked brown rice
  • 1 baby cos lettuce, shredded
  • 1 avocado, sliced
  • 2 tomatoes, diced
  • 2 Tbsp toasted pumpkin seeds
  • Coriander, Mexican hot sauce and lime wedges to serve


  • 1 avocado, roughly chopped
  • ¼ cup Greek yoghurt
  • 1 cup coriander
  • 1 small garlic clove
  • 2 tsp lime juice
  • ½ tsp of salt

Venison Medallions Taco Salad Bowls with Avocado & Corn


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

Preheat the oven to 180°C fan forced. Lightly grease jumbo muffin tins.

Microwave tortillas for 10 seconds to soften. Spray one side of the tortillas with oil and press un-oiled side into the muffin tins. Bake in the preheated oven for 6-8 mins until the edges are crispy. If tortillas puff up during cooking push them back down into muffin tin when cooked. Transfer to a cooling rack.

To prepare the dressing, place all ingredients in a food processor. Add approximately ¼ cup cold water and pulse until the dressing is smooth and creamy.

Rub the Venison Medallions with olive oil and sprinkle over the Mexican seasoning. Heat a BBQ hot plate or frying pan to medium-high. Cook the Venison Medallions for 2-3 mins on each side for medium-rare. Transfer to a plate, cover loosely with foil and rest for 5 mins.

Meanwhile, place corn cobs on the BBQ or in a frying pan. Cook, turning often, for 5 mins or until lightly charred. Allow to cool then cut kernels off the cob. Add sliced capsicums to the BBQ or pan with a little olive oil. Season and cook for 2-3 mins.

To serve, fill the bottom of each tortilla bowl with rice. Top with lettuce, corn, capsicums, avocado and tomato. Slice Venison Medallions thinly against the grain then divide between the bowls. Top with pumpkin seeds and drizzle with dressing. Serve with coriander, Mexican hot sauce and lime wedges.

Recommended Cut: Venison Medallions

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.

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