Balsamic glazed Venison Medallions with Caprese salad
By Silver Fern Farms
- 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
Remove venison from packaging and set aside to bloom before cooking. Coat the medallions with 1 tablespoon olive oil and drizzle with balsamic glaze. Season with salt and pepper. Allow the meat to rest at room temp for 10 minutes.
Heat a grill on moderate-hot heat. Toss zucchini ribbons in 1 tablespoon 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 moderate-hot 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 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.
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