Gourmet Venison Medallions with Herby Potato Salad & Pink Peppercorn Yoghurt

Steps

1. Dice potatoes 3cm. Halve beans and set aside for later. Place potatoes in a large pot and cover with hot tap water and a pinch of salt. Bring to a boil with the lid on, then remove lid and reduce heat to medium. Cook for 15-20 minutes, until tender. Add beans for final 3 minutes of cook time. Drain, run under cold water to cool and drain well.
2. Pat venison dry and season with salt and pepper. Heat oil in a large frypan on medium-high heat. Cook venison for about 3 minutes each side for medium-rare, depending on thickness, or until cooked to your liking. Rest covered before thinly slicing.
3. Thinly slice radish. When potatoes and beans have cooked, transfer to a large bowl and add remaining salad ingredients and toss to combine. Season to taste with salt and pepper.
4. Salad topped with venison and spoon over tarragon & pink peppercorn yoghurt.