Old Bay Blackened Venison with Avocado & Micro Spring Onions

Old Bay Blackened Venison with Avocado & Micro Spring Onions

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, September 29, 2019.
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Ingredients

Vegetables

  • 400g kumara, diced 1cm
  • 1/2 punnet cherry tomatoes, halved
  • 1/2 pack rocket
  • 1/2 avocado, diced 1cm
  • Juice of 1/4 lemon

Venison

  • 1 pack venison medallions
  • 1/2-1 pack Old Bay seasoning

To Serve

  • 2 Tbsp sour cream
  • Entire section of micro spring onions, snipped

Steps

  1. Preheat oven to 220°C. Prep & cook vegetables. Toss kumara on a lined oven tray with a drizzle of oil. Season and roast in oven for about 25 minutes, until tender.
  2. Prep & cook venison. Pat venison dry and toss in a bowl with Old Bay seasoning. When kumara has 10 minutes cook time remaining, heat a drizzle of oil in a fry-pan on mediumhigh heat. Cook venison for 2-3 minutes each side for medium-rare, or until cooked to your liking. Rest, covered before slicing thinly.
  3. Finish vegetables. Toss cooked kumara with tomatoes, rocket, avocado and a drizzle of olive oil and lemon juice. Season to taste.
  4. Serve vegetables and venison topped with sour cream and micro spring onions.

Nutritional Information

Energy 2424 kj
579 kcal
Protein 40.8g
Carbohydrate 54.2g
Fat 20.6g