• 4 (125 g) deer medallions

Marinade:

• 1/2 cup (125 ml) olive oil
• 1/2 tsp (2 ml) garlic powder
• 2 bay leaves
• 1/2 cup (125 ml) red onion, chopped
• 1 sprig fresh rosemary

Sweet Pepper Salsa:

• 1/2 cup (125 ml) tomatoes, seeded and finely diced
• 1/4 cup (60 ml) red onion, finely chopped
• 1/4 cup (60 ml) English cucumber, finely diced
• 1/2 cup (125 ml) fresh parsley, chopped
• 1/3 roasted green pepper, finely diced
• 1/3 roasted red pepper, finely diced1/3 roasted yellow pepper, finely diced
• 1/3 roasted orange pepper, finely diced
• 1 garlic clove, finely chopped
• 1/4 cup (60 ml) olive oil
• 1 Tbsp (15 ml) white wine vinegar
• 1 tsp (5 ml) salt
• 1 pinch cayenne