Venison Medallions with Rocket, Grilled Pear and Walnut Salad
Venison Medallions with Rocket, Grilled Pear and Walnut Salad
- Meat type
- Venison
- Cooking time
- <10
- Serves
- 2-4
- Preparation time
- 15
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Venison Medallions with Rocket, Grilled Pear and Walnut Salad
Venison Medallions with Rocket, Grilled Pear and Walnut Salad
Ingredients
- 1 pack Silver Fern Farms Venison Medallions
- 1 tsp coriander seeds, toasted and ground
- 1 tsp fennel seeds, toasted and ground
- 1 Tbsp olive oil
- 2 firm pears, cut into wedges
- 3 cups rocket
- 100g blue cheese, crumbled
- 50g honeycomb, roughly cut into 2 cm pieces
- ¼ cup toasted walnuts
SALAD DRESSING
- ¼ cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 tsp honey
Venison Medallions with Rocket, Grilled Pear and Walnut Salad
Venison Medallions with Rocket, Grilled Pear and Walnut Salad
Method
Remove Silver Fern Farms Venison Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins.
To prepare the dressing, combine olive oil, red wine vinegar and honey in a small bowl. Season to taste with salt and pepper.
Combine coriander, fennel, salt, and pepper. coat medallions with oil then sprinkle over the spice mix.
Bring a fry pan to med-high heat, cook venison for 2-3 mins each side, for medium-rare. Transfer to a plate, cover with foil and rest for 5 mins.
Add pear slices to the fry pan and cook for 2-3 mins until lightly browned.
Place rocket on a serving platter. Slice venison thinly across the grain and arrange on the rocket with the grilled pears. Crumble over blue cheese and top with honeycomb and walnuts. Drizzle over the dressing just before serving.
Recommended Cut: Venison Medallions
Our 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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