Balsamic glazed Venison Medallions with Caprese salad

By Silver Fern Farms
Balsamic glazed Venison Medallions with Caprese salad
Preparation Time
Cooking Time
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  • 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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