Balsamic Glazed Venison Medallions with Caprese Salad

Method

Remove Silver Fern Farms Venison Medallions from the fridge and packaging. Coat the medallions with 1 Tbsp olive oil and drizzle with balsamic glaze. Season with salt and pepper. Allow the meat to rest at room temperature for 10 mins.

Heat a grill on medium-high heat. Toss zucchini ribbons in 1 Tbsp olive oil and season with salt.

Grill for 2-3 mins on each side or until grill marks appear. Remove from grill and place zucchini on a plate to cool.

Slice tomatoes into rounds and arrange on a platter, season with salt and pepper, scatter with the grilled zucchini and torn mozzarella.

Meanwhile, heat a skillet or frying pan on medium-high heat. Cook Venison Medallions for 2-3 mins for one side, turn over and drizzle with extra balsamic glaze and cook a further 2-3 mins.

Remove Venison Medallions from pan and rest for 5 mins covered loosely in foil, then slice across the grain for maximum tenderness.

Assemble the Caprese, top salad with a drizzle of olive oil and sprinkle with fresh basil leaves and extra balsamic glaze (optional) .

Serve glazed Venison Medallions with caprese salad. And fresh baby rocket leaves.