Venison Medallions Flatbreads with tomato pomegranate dressing and grilled eggplant

Preparation Time: 15 mins
Cooking Time: 10 mins
Ready Time: 25 mins
Cooking Method: Barbecue
Difficulty: easy

Ingredients

2 packs Silver Fern Farms Venison Medallions

SPICE RUB
1 Tbsp olive oil
2 tsp ground cumin
2 tsp smoked paprika
Salt

TOMATO POMEGRANATE DRESSING
2 medium tomatoes, finely diced
½ cup fresh pomegranate seeds
3 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1 Tbsp pomegranate molasses

SIDES
2 eggplants, sliced
Olive oil
Salt
1 cup yoghurt
1 small lemon, zested
1 Tbsp lemon juice
Flatbreads
Green salad

Method

Pre heat BBQ.
Remove the Venison Medallions from the packaging and leave to bloom at room temperature for 10 minutes.

SPICE RUB
Mix together all the spice rub ingredients in a bowl. Toss the Venison Medallions in the spice rub mix.
Tomato Pomegranate Dressing
Combine all the ingredients together in a bowl, season to taste.

SIDES
Slice the eggplant & drizzle with oil and salt. Grill on the BBQ until charred on each side & tender. Set aside to cool.
In a bowl mix the yoghurt with the lemon zest & juice, season to taste.

COOKING THE VENISON
Season the venison well with salt on each side, then cook 4-6 minutes on either side. Cover loosely with foil and allow to rest for 5 minutes.

TO SERVE
Slice the Venison Medallions & arrange on a serving platter. Spoon the dressing over the venison.
Serve with a herby green salad, flatbreads, lemon yoghurt & grilled eggplant with extra dressing on the side.

Recipe supplied by Silver Fern Farms