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, November 1, 2015.
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Spiced pan-fried venison with asparagus, rocket and Sicilian potatoes with a drizzle of balsamic vinegar on top to serve

Ingredients

VENISON

  • 300 g venison medallions (at room temperature)
  • 1 teaspoon venison spice mix

ASPARAGUS, ROCKET AND SICILIAN POTATOES

  • 400 g potatoes, scrubbed and diced 1.5cm
  • 1 bunch asparagus, ends trimmed, sliced 6cm
  • 1/2 bag baby rocket leaves

SICILIAN DRESSING

  • 3 tablespoons olive and roasted capsicum tapenade
  • 1 tablespoon mayonnaise
  • 1 tablespoon olive oil
  • 1/2 teaspoon balsamic vinegar

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).
  2. Pat venison dry with paper towels and coat with venison spice mix. Set aside.
  3. Toss potatoes with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for about 15 minutes, until almost tender. Toss asparagus through and continue cooking for a further 5 minutes, until just tender and potatoes are crispy.
  4. In a large bowl, combine all Sicilian dressing ingredients together and set aside.
  5. Heat a drizzle of olive oil in a medium fry-pan on high heat (or use BBQ grill). Cook venison for 2–3 minutes each side, for medium-rare (depending on thickness) or until cooked to your liking. Remove from pan and cover with foil to rest for 5 minutes, before slicing against the grain.
  6. Toss potatoes, asparagus and rocket in bowl with Sicilian dressing and season with salt and pepper.
  7. Divide potatoes, asparagus and rocket between plates, top with slices of venison and drizzle over a little extra balsamic vinegar, if desired.

Nutritional Information

Energy 2066 kj
494 kcal
Protein 35.7g
Carbohydrate 27.5g
Fat 26.1g