Seared Venison with Asparagus, Rocket and Sicilian Potatoes

Seared Venison with Asparagus, Rocket and Sicilian Potatoes

Ready in 25 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 21, 2018.



  • 300g venison medallions
  • 1 tsp venison spice


  • 400g potatoes
  • 1 bunch asparagus
  • 1/3 bag rocket

To Serve

  • 1 pack olive and capsicum tapenade mayo

Have Handy

  • olive oil
  • pepper
  • salt
  • balsamic vinegar


  1. Marinate venison Preheat BBQ grill or hot plate to high (if using). Preheat oven to 220°C. Pat venison dry and coat with venison spice. Set aside to marinate.
  2. Cook vegetables Dice potatoes 1cm, then toss on a lined oven tray with a drizzle of olive oil. Season and roast for 15 minutes, until almost tender. Toss asparagus through potatoes. Continue to cook for about 5 minutes, until asparagus and potatoes are tender.
  3. Cook venison Heat a drizzle of oil in a medium fry-pan on high heat. Cook venison for 2-3 minutes each side for medium-rare, or until cooked to your liking. Rest, covered, for a few minutes before slicing thinly against the grain. Alternatively, cook venison on BBQ.
  4. Finish vegetables Toss potatoes, asparagus and rocket in medium bowl with olive and capsicum tapenade mayo.
  5. Serve vegetables topped with venison, a little olive oil and balsamic vinegar.

Nutritional Information

Energy 1967 kj
470 kcal
Protein 34.8g
Carbohydrate 28.0g
Fat 23.7g