Balsamic Glazed Venison Medallions with Caprese Salad on a white plate

Balsamic glazed Venison Medallions with Caprese salad

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Balsamic glazed Venison Medallions with Caprese salad

Meat type
Venison
Cooking time
11-30
Serves
2-3
Preparation time
15

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

Remove Silver Fern Farms Venison Medallions from the fridge and packaging, to bloom for 10 minutes at room temperature. 

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 minutes.

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 for grill and place zucchini on a plate to cool.

To assemble the salad 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 medallions for 2-3 mins for one side, turn over and drizzle with extra balsamic glaze and cook a further 2-3 minutes.

Remove medallions from pan and rest for 5 minutes 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 medallions with caprese salad. And fresh baby rocket leaves.


Recommended Cut: Venison Medallions

Rolling hills, open fields and lush grass are all the ingredients for the most delicious venison. These 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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