by Catleya Wilson
Harissa and lime marinade
2 teaspoons harissa
4 tablespoonslime juice
4 tablespoons olive oil
1 teaspoon ground cumin
1 tablespoon sugar
2 tablespoons chopped coriander
The marinade is also great with chicken, and quail
1/2 punnet cherry tomatoes
1/2 small spanish oniom, finely diced
1/4 cup finely chopped coriander
1 clove garlic
1/2 lime, juiced
1/8 teaspoon caster sugar
Salt, pepper and fressh chopped chilli to taste
Trim venison backstrap and slice into medallions about 2cms thick.
Combine marinade ingredients in a non-metallic bowl. Add venison
medallions and mix until the medallions are well covered in marinade. Cover and
refrigerate for at least 1 hour.
To cook, heat griddle pan or barbeque to high heat. Sear medallions for about 1
minute on each side and take off to rest for another couple of minutes.
Serve with tomato salsa and home roasted potato wedges.