Venison Medallion Salad With Roasted Vegetables & Tarragon Vinaigrette

Venison Medallion Salad With Roasted Vegetables & Tarragon Vinaigrette

Ingredients

Marinated medallions:

  • 1 Tbsp extra-virgin olive oil
  • ½ tsp low-sodium soy sauce
  • 1 tsp Worcestershire sauce
  • 2 garlic cloves, minced
  • ¼ tsp freshly ground black pepper
  • ¼ tsp crushed red pepper
  • 10oz Silver Fern Farms Venison Medallions


Tarragon vinaigrette:

  • 2 Tbsp shallot, roughly chopped
  • 2 tsp Dijon mustard
  • 1 garlic clove, roughly chopped
  • 2 Tbsp white wine vinegar
  • 1 Tbsp freshly squeezed lemon juice
  • 2 tsp honey
  • 1 Tbsp chopped fresh tarragon
  • ½ cup extra-virgin olive oil
  • ½ tsp kosher salt
  • Freshly ground black pepper


Roasted vegetables:

  • ¼ cup fresh cranberries, halved
  • 1 tsp granulated sugar
  • 1 Tbsp extra-virgin olive oil
  • 1 lb fresh oyster mushrooms
  • 12 cippolini onions, halved and peeled
  • 2 Tbsp unsalted butter
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 Tbsp torn fresh mint leaves
  • 2 oz fresh arugula
  • 2 oz chevre, crumbled
  • 2 Tbsp pepitas, roasted and salted
Recommended cut
Venison Diced
Rolling hills, open fields and lush grass are all the ingredients for the most delicious venison. This Venison Diced is extremely versatile and easy to prepare. Simply slow-cook to enhance the full, delicious flavour.
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