catch it, clean it, cook it

Harissa and Lime Venison Medallions

by Catleya Wilson

iPhone 321


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

Tomato Salsa

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.


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This entry was posted on April 20, 2013 by in Recipes.
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