Recommended Cut
Venison Medallions
Extra lean and tender, our medallions truly showcase the delicate flavor of pasture-raised venison. Each portion promises consistently delicious results.
Balsamic glazed Venison Medallions with Caprese salad
By Silver Fern Farms
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Preparation Time
15min
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Cooking Time
15min
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Serves
2-3
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Difficulty
Easy
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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
- 4.5oz fresh mozzarella
- 1/2 cup fresh basil leaves, to serve
- Fresh baby arugula leaves, to serve
Method
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 temperature for 10 minutes.
Heat a grill pan on moderate-high heat. Toss zucchini ribbons in 1 tablespoon olive oil and season with salt. Grill for 2-3 minutes on each side or until grill marks appear. Remove for grill pan 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-high heat. Cook medallions for 2-3 minutes 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 arugula leaves.
