Venison Medallions with Tomato, Feta and Basil Salad

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using). Slice potatoes into 1cm rounds and toss on prepared tray with olive oil and potato spice. Season and roast in oven for about 25 minutes, until golden and tender. Turn once halfway through.
2. While potatoes cook, prepare salad. Peel courgette into ribbons; thinly slice tomatoes; crumble feta. Set all aside separately. Pat venison dry and season.
3. Heat a drizzle of olive oil in a medium fry-pan on medium-high heat. Cook venison for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil to rest for 2-3 minutes.
4. When potatoes have finished cooking, remove from oven, add courgette ribbons and spinach to tray and leave to wilt slightly for 1-2 minutes. Season to taste.
5. Thinly slice venison against the grain.
6. To serve, lay sliced tomatoes to one side of each plate and top with feta. Place spinach and potatoes in a pile next to tomato, feta salad and top with slices of venison. Drizzle with balsamic reduction and sprinkle over basil leaves.