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HRI
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Recipes
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Deer Medallions with Sweet 4 Pepper Salsa
PREP TIME :
30 min
CHILLING TIME :
10 min
READY IN :
40 min
MAKES :
4
Ingredients
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
Instructions
Prepare the marinade and marinate medallions for 2 hours, turning occasionally.
Meanwhile, roast the sweet peppers and dice for the salsa.
Mix all of the salsa ingredients together and refrigerate.
Drain the medallions and grill on the BBQ or cook in a frying pan. Avoid overcooking; medallions are best when medium-rare.
Top with the sweet pepper salsa and serve with a salad.
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