Venison Caprese with Pearl Couscous and Basil Pesto

Venison Caprese with Pearl Couscous and Basil Pesto

Ready in 30 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, January 13, 2019.


Venison Caprese

  • 1 pack pearl couscous
  • 1 pack green beans
  • 4 vine tomatoes *
  • 1 pack mini mozzarella balls
  • 1 pack venison medallions

To Serve

  • 1 pack basil pesto
  • 1 bunch basil


  1. Cook couscous Preheat BBQ grill to medium-high (if using). Bring a pot of salted water to the boil. Once boiling, cook couscous for about 7 minutes, until just tender. Add beans to pot for final 3 minutes of cook time. Drain well.
  2. Prep salad Cut tomatoes into wedges and toss in a bowl with mozzarella, cooked couscous, beans, a drizzle of balsamic vinegar and olive oil. Season to taste.
  3. Cook venison Pat venison dry and season. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook venison for about 3 minutes each side for medium-rare or cooked to your liking. Rest, covered for 3 minutes before slicing thinly against the grain. Reserve any resting juices. Alternatively, cook on the BBQ.
  4. Serve Caprese salad with slices of venison, basil pesto, any resting juices and basil. Finish with a small drizzle of olive oil.

Nutritional Information

Energy 2436 kj
582 kcal
Protein 50.8g
Carbohydrate 30.6g
Fat 27.9g