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
1 Tbsp olive oil
2 tsp ground cumin
2 tsp smoked paprika
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
2 eggplants, sliced
1 cup yoghurt
1 small lemon, zested
1 Tbsp lemon juice
Pre heat BBQ.
Remove the Venison Medallions from the packaging and leave to bloom at room temperature for 10 minutes.
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.
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.
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