Venison Medallions with Rocket, Grilled Pear and Walnut Salad

Ingredients

• 1 pack Silver Fern Farms Venison Medallions
• 1 tsp sesame oil
• 2 bunches bok choy, cut into 10cm lengths
• 2 cloves garlic, thinly sliced
• 60ml Chinese black bean sauce
• 125ml chicken stock

Method

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

Coat venison with oil and season with salt and pepper.

Heat sesame oil on hot plate, add bok choy and garlic. Cook for 5 mins or until tender.

Pour over stock, add black bean sauce, cook for 2-3 mins.  Finish with sesame seeds.

Place venison on grill and cook for 2 mins each side, remove from heat, cover loosely, and rest for 5 mins before carving across the grain.

Serve venison slices on top of grilled bok choy, black bean sauce and sesame seeds.