Venison with Caramelised Onion, Rocket & Potato

Serves 4

1 pack Silver Fern Farms Venison

Medallions

1 tsp sea salt flakes

1 tsp ground cumin

1 tsp ground allspice

1 tsp freshly ground black pepper 500g gourmet new potatoes 3 tbsp extra virgin olive oil

2 red onions, sliced

2 tbsp brown sugar

2 tbsp balsamic vinegar

2 cups rocket leaves

RASPBERRY VINAIGRETTE

180ml extra virgin olive oil

1 tbsp raspberry vinegar

2 tbsp Worcestershire sauce 1½ tsp sea salt flakes

1 tsp freshly ground black pepper 1 tsp chopped chives

1 tbsp each red wine and balsamic

vinegar

Remove Silver Fern Farms Venison Medallions from packaging and set aside for 10 minutes to bloom.

Grind the salt, cumin, allspice and pepper in a spice grinder or mortar and pestle. Rub spice mix onto venison then set aside to rest and bring to room temperature for at least 10 minutes.

Scrub potatoes. Cook in boiling water for 15 minutes or until tender. Drain and cut in half. Set aside.

Heat a heavy-based frying pan with 1 tablespoon of the oil over a medium-low heat. Fry the onions for 15 minutes or until tender. Add sugar and balsamic vinegar and cook for a further 5 minutes.

In same pan, add another tablespoon of oil. Cook the venison for 2-3 minutes on each side. Set aside, covered, for at least 5 minutes to rest, then slice.

Add remaining oil to pan and fry potato until golden brown. Remove and drain on paper towels.

To make vinaigrette, combine all ingredients with a whisk.

Arrange rocket on serving plates. Top with potatoes, venison slices and caramelised onions. Drizzle with vinaigrette and serve.