Prep Time: 30 minutes
Cooking Time: 15 minutes
Serves: 4 People
Using a mortar and pestle or spice grinder, grind the dry spices into a powder. Then mix in the oil and coat over the venison medallions, leave to marinate for 30 minutes. While the venison is marinating, preheat your BBQ to a high heat.
Heat a large pot of water to a boil, blanch the baby carrots and asparagus for 2 minutes, remove from the boiling water, cool quickly under running cold water.
Cut the mini peppers in half and fill with the goat’s cheese.
Place all the vegetables into a large bowl and season with a good pinch of salt and pepper and a drizzle of oil.
Grill the vegetables on the BBQ until you have some nice charred marks, (grill the peppers with the cheese facing up). Remove the vegetables and set aside.
Grill the marinated venison medallions to medium rare. Allow the venison to rest for 4-5 minutes.
Use a small blender to make the dressing, place all the ingredients into the blender and blend until smooth.
To Serve
Slice the venison and arrange onto a large platter or board with the vegetables, drizzle over the dressing. Garnish with fresh basil and mint leaves.
