Ingredients
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1 pack Silver Fern Farms Venison Medallions
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1 tsp cilantro seeds, toasted and ground
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1 tsp fennel seeds, toasted and ground
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1 Tbsp olive oil
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2 firm pears, cut into wedges
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3 cups arugula
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3.5oz blue cheese, crumbled
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1.7oz honeycomb, roughly cut into 2 cm pieces
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¼ cup toasted walnuts
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¼ cup extra virgin olive oil
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2 Tbsp red wine vinegar
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1 tsp honey
General
Salad Dressing
Method
Step 1
Remove the Silver Fern Farms Venison Medallions from the packaging and leave to rest at room temperature for 10 minutes.
Step 2
For the dressing, combine the olive oil, red wine vinegar and honey in a small bowl. Season to taste with salt and pepper.
Step 3
Combine the ground cilantro and ground fennel with ¼ a teaspoon of salt and pepper. Rub medallions with olive oil then sprinkle over the spice mix. Heat a barbecue hot plate or frying pan to medium-high. Cook the medallions for 2-3 minutes on each side, until cooked to medium rare. Transfer to a plate, cover with foil and rest for 5 minutes.
Step 4
Add the pear slices to the barbecue or pan and cook for 2-3 minutes until lightly browned.
Step 5
Place the arugula on a serving platter. Slice the venison thinly and arrange on the rocket with the grilled pears. Crumble over the blue cheese and top with some pieces of honeycomb and the walnuts. Drizzle over the dressing just before serving.
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