Balsamic Glazed Venison Medallions with Caprese Salad

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.