Venison Medallions with Anchovy Olive Salsa and Crushed Potatoes

Guest Chef Dariush Lolaiy from Cazador.

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Exclusive recipe from Dariush Lolaiy from Cazador

My Gourmet Food Bag
Venison Medallions with Anchovy Olive Salsa and Crushed Potatoes

This dish most recently appeared in My Gourmet Food Bag on 15 January 2017.

CRUSHED POTATOES

  • 400g potatoes
  • 1 tablespoon butter
  • 2 handfuls baby spinach leaves, roughly chopped *

VENISON MEDALLIONS

  • 300g venison medallions (at room temperature)
  • 1 clove garlic, finely chopped
  • 1 tablespoon picked thyme leaves, finely chopped
  • 1 tablespoon picked rosemary leaves, finely chopped

MARINATED TOMATOES

  • 1 punnet cherry tomatoes
  • ½ clove garlic, thinly sliced
  • 1 tablespoon basil leaves, thinly sliced *

TO SERVE

  • 3 tablespoons Cazador anchovy olive salsa
  • Bring a medium pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using).
  • 1 Cut any larger potatoes in half, so they are all roughly the same size. Cook in pot of boiling water for 12–15 minutes, until tender. Drain well and return to pot. Crush potatoes lightly with back of fork. Set aside, covered to keep warm.
  • 2 While potatoes cook, pat venison dry with paper towels and season with salt and pepper. Add to medium bowl, along with remaining venison medallion ingredients and a drizzle of olive oil. Set aside to marinate for 5–10 minutes.
  • 3 While venison marinates, cut cherry tomatoes in half lengthways, and place in a small bowl with garlic, basil and a drizzle of olive oil. Season with salt and pepper and mix well to combine. Set aside.
  • 4 Heat a drizzle of oil in a medium fry-pan on high heat. Cook venison for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside to rest, covered with foil, for 2–3 minutes, before slicing against the grain.
  • 5 While venison rests, add butter, spinach and a drizzle of olive oil to the crushed potatoes. Mix to combine and season to taste with salt and pepper.
  • To serve, Divide crushed potatoes and venison medallions between plates. Spoon around marinated tomatoes and top venison with Cazador anchovy olive salsa.
  • SERVES 2-3

Nutritional Information

  • Energy: 2438 kj / 583 kcal
  • Protein: 34.1g
  • Carbohydrate: 32.0g
  • Fat: 34.5g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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