Ingredients
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1 pack Silver Fern Farms Venison Medallions
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6 small flour tortillas
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1 Tbsp olive oil
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2 tsp Mexican seasoning
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2 cobs corn
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1½ cups cooked brown rice
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1 baby cos lettuce, shredded
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1 avocado, sliced
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2 tomatoes, diced
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2 Tbsp toasted pumpkin seeds
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Cilantro, Mexican hot sauce and lime wedges to serve
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1 avocado, roughly chopped
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¼ cup Greek yogurt
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1 cup cilantro
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1 small clove garlic
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2 tsp lime juice
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½ tsp of salt
General
Dressing
Method
Step 1
Remove the Silver Fern Farms Venison Medallions from the pack and allow to rest for 10 minutes at room temperature.
Step 2
Preheat the oven to 360°F fan forced. Lightly grease jumbo muffin tins. Microwave tortillas for 10 seconds to soften. Spray one side of the tortillas with oil and press un-oiled side into the muffin tins. Bake in the preheated oven for 6-8 minutes until the edges are crispy. If tortillas puff up during cooking push them back down into muffin tin when cooked. Transfer to a cooling rack.
Step 3
To prepare the dressing, place all ingredients in a food processor. Add approximately ¼ cup cold water and pulse until the dressing is smooth and creamy.
Step 4
Rub the Silver Fern Farms Venison Medallions with olive oil and sprinkle over the Mexican seasoning. Heat a barbecue hot plate or frying pan to medium-high. Cook the medallions for 2-3 minutes on each side for medium rare. Transfer to a plate, cover with foil and rest for 5 minutes.
Step 5
Meanwhile, place corn cobs on the barbecue or in a frying pan. Cook, turning often, for 5 minutes or until lightly charred. Allow to cool then cut kernels off the cob. Add sliced bell peppers to the barbecue or pan with a little olive oil. Season and cook for 2-3 minutes.
Step 6
To serve, fill the bottom of each tortilla bowl with rice. Top with lettuce, corn, bell peppers, avocado and tomato. Slice venison thinly then divide between the bowls. Top with pumpkin seeds and drizzle with dressing. Serve with cilantro, Mexican hot sauce and lime wedges.
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