Balsamic glazed Venison Medallions with Caprese salad
- Meat type
- Venison
- Cooking time
- 11-30
- Serves
- 2-3
- Preparation time
- 15
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Balsamic glazed Venison Medallions with Caprese salad
Ingredients
- 1 pack Silver Fern Farms Venison Medallions
- 3 Tbsp olive oil
- 2 Tbsp balsamic glaze
- Balsamic vinegar
- Brown sugar
- Thyme sprig
- Rosemary sprig
- 1-2 zucchini, sliced in ribbons
- 2-3 vine ripened tomatoes
- 120g fresh mozzarella
- 1/2 cup fresh basil leaves, to serve
- Fresh baby rocket leaves, to serve
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.
Recommended Cut:
New Zealand Grass-Fed Venison Medallions
Extra lean and tender, our medallions truly showcase the delicate flavor of pasture-raised venison. Each portion promises consistently delicious results.
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