Cervena medallions on rosemary branches with medley of legumes

Name: Venison Medallions on rosemary branches with medley of legumes
Prep time: 3 h
Cook time: 15 min
Yield: 4 people
Ingredients: 800 g Cervena Venison medallions ((12, about 60-70 g each)); 4 strips pancetta; 8 thick rosemary stalks; 1 tsp oregano (chopped); 1 tsp thyme (chopped ); 2 cloves garlic (crushed); ¼ cup olive oil; ½ cup olive oil extra virgin; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 2 anchovies; ¼ cup fresh tarragon; ¼ cup Chives; ½ tsp garlic (chopped ); ½ cup Flat leaf parsley; ½ cup fresh basil leaves; medley legumes ((enough for four people))

Servings4people Prep Time3hours Cooking Time15minutes INGREDIENTS

Venison
800 g Cervena Venison medallions (12, about 60-70 g each)
4 strips pancetta
8 thick rosemary stalks
Marinade
1 tsp oregano chopped
1 tsp thyme chopped
2 cloves garlic crushed
¼ cup olive oil
Salsa Verde
½ cup olive oil extra virgin
2 tbsp red wine vinegar
1 tsp Dijon mustard
2 anchovies
¼ cup fresh tarragon
¼ cup Chives
½ tsp garlic chopped
½ cup Flat leaf parsley
½ cup fresh basil leaves
Legume Medley
medley legumes (enough for four people)

Method

Salsa verde

Blend all ingredients until smooth and set aside until ready to serve.

Cervena venison

Blend all ingredients of the marinade together until smooth. Add the venison medallions to marinade, cover, and leave for 2-3 hours. Thread the medallions and pancetta on to the rosemary stalks wrapping the pancetta in an 'S' shape around the medallions. To make this easier, pierce the medallions with a metal skewer first. Grill the skewers on a hot barbecue or pan for 3 minutes on each side. Rest the skewers and serve on top of the legume medley with the salsa verde on the side.

Legume medley

We’ve used a medley of legumes here, but any fresh vegetables could be substituted. Blanch legumes in boiling water before finishing them off on the barbecue to give them some color.