Ingredients
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1 Pack Silver Fern Farms Venison Medallions
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3 Tbsp olive oil
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2 Tbsp balsamic glaze
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Balsamic vinegar
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Brown sugar
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Thyme sprig
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Rosemary sprig
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1-2 Zucchini, sliced in ribbons
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2-3 Vine ripened tomatoes
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4.5oz fresh mozzarella
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1/2 cup fresh basil leaves, to serve
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Fresh baby arugula leaves, to serve
General
Method
Step 1
Remove venison from packaging and set aside to bloom before cooking. 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.
Step 2
Heat a grill pan on moderate-high heat. Toss zucchini ribbons in 1 Tbsp 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.
Step 3
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.
Step 4
Remove medallions from pan and rest for 5 minutes covered in foil, then slice across the grain for maximum tenderness.
Step 5
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.
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