Venison Salad with Raspberry Vinaigrette

Method

Remove Silver Fern Farms Venison Medallions from the fridge and packaging. Grind cumin, allspice, salt and pepper in a spice grinder or mortar and pestle. Rub spice mix onto Venison Medallions then set aside to allow to bloom at room temperature for 10 mins.

Scrub potatoes. Cook in boiling water for 15 mins or until tender. Drain and cut in half. Set aside. 

Heat a heavy-based frying pan with 1 Tbsp of the oil over a medium-low heat. Fry onions for 15 mins or until tender. Add sugar and balsamic vinegar, and cook for a further 5 mins. In same pan, add 1 Tbsp of remaining oil. Cook Venison Medallions for 2-3 mins each side. Set aside, covered, for at least 5 mins to rest, then slice. 

Pour in remaining oil and fry potato until golden brown. Remove and drain on paper towel. 

Meanwhile, to make vinaigrette, combine all ingredients with a whisk. 

Arrange rocket on serving plates. Top with potatoes, Venison Medallion slices and caramelised onions. Drizzle with vinaigrette and serve.