Venison Medallions with Pineapple and Black Bean Fajitas

Ingredients

• 1 pack Silver Fern Farms Venison Medallions
• 2 Tbsp olive oil
• 420g black beans, washed and drained
• 1 red capsicum, diced
• ½ red onion, finely sliced
• 2 limes, quartered
• 6-8 flour tortillas
• 1 iceberg lettuce, shredded
• ¼ cup pickled jalapeños, plus more to serve

Pineapple-Soy Marinade:

• 432g pineapple slices in juice, juice and fruit separated
• ¼ cup soy sauce
• 2 garlic cloves, peeled and crushed
• 1 tsp cumin
• ¼ tsp cayenne pepper
• 1 Tbsp dried oregano

Coriander and Yoghurt Sauce:

• ½ cup fresh coriander, finely chopped plus 2 Tbsp to serve
• ½ cup yoghurt

Method

To prepare the pineapple-soy marinade, combine pineapple juice, soy sauce, garlic, cumin, cayenne pepper and dried oregano in a bowl.

Remove Silver Fern Farms Venison Medallions from the fridge and packaging, submerge in the marinade for at least 30 mins.

Meanwhile, bring a grill pan to medium heat. Pat dry the pineapple slices with paper towels and brush them with olive oil. Grill the pineapple slices for 30 seconds on each side.

Dice the grilled pineapple, combine with black beans, red capsicum, red onion, 1 Tbsp olive oil and juice of half a lime. Season to taste and set aside until ready to use.

To prepare the coriander & yoghurt sauce, combine coriander and yoghurt with juice of half a lime and season with salt and pepper.

Bring a skillet pan to med-high heat, drizzle with 1 Tbsp olive oil, coating the base evenly. Cook venison for 2-3 mins on each side. Remove from heat, cover loosely, and rest for 5 mins before slicing against the grain.

Warm up flour tortillas for 30 seconds in the microwave. Fill the tortillas with lettuce, pineapple and black bean salsa, sliced venison, pickled jalapeños and a drizzle of coriander and yoghurt sauce. Serve with extra lime juice, pickled jalapeños and fresh coriander.