Remove the Silver Fern Farms Venison Medallions from the fridge and packaging and allow to bloom for 10 minutes at room temperature.
Preheat the oven to 180°C 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.

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.

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 loosely with foil and rest for 5 minutes.

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 capsicums to the barbecue or pan with a little olive oil. Season and cook for 2-3 minutes.

To serve, fill the bottom of each tortilla bowl with rice. Top with lettuce, corn, capsicums, avocado and tomato. Slice venison thinly against the grain then divide between the bowls. Top with pumpkin seeds and drizzle with dressing. Serve with coriander, Mexican hot sauce and lime wedges.

Recipe supplied by Silver Fern Farms.