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Barbecued Venison Medallions with Mango Snow Pea Salad
400g of venison medallions 270-300g udon noodles 1 tsp sesame oil 1 tbsp balsamic glaze (from supermarkets) 1 tbsp neutral oil 2 tsp grated fresh ginger finely grated zest of 1 lime 2 tbsp chopped mint leaves salt and ground black pepper 100g snow peas 2 mangos 4 handfuls (about 100g) baby spinach leaves 1 spring onion (including green ends), finely angle-sliced 3 tsp black sesame seeds Balsamic Ginger Dressing 2 tbsp balsamic glaze 2 tbsp lime juice 1 tsp sesame oil 2 tsp soya sauce 2 tsp grated fresh ginger a pinch each of sugar and salt
© Annabel Langbein Media
Balsamic Ginger Dressing
Cook noodles according to packet instructions. Drain, rinse under cold water and drain again. Toss through sesame oil.
To make the venison marinade, mix balsamic glaze, neutral oil, grated ginger, lime zest, chopped mint leaves and salt and pepper in a medium bowl. Add the venison medallions, toss to coat and leave to marinate for a few minutes. You don’t want to marinate it for too long or you’ll overpower the lovely flavour of the meat.
While the venison is marinating, blanch the snow peas by pouring boiling water over them, then cooling them under cold water and shaking off the excess water. Peel and chop the mangos.
To make the Balsamic Ginger Dressing, shake all ingredients together in a small jar.
Arrange the spinach leaves on a large platter and top with the noodles. Sprinkle with about 2 tsp of the black sesame seeds then top with mango, snow peas and spring onions.
Heat barbecue, and cook venison over a medium-high heat until just medium-rare (about 3 minutes each side). Do not overcook. Rest 10 minutes before slicing.
Slice the venison across the grain and arrange it on top of the salad. Drizzle with dressing and the remaining 1 tsp black sesame seeds and serve.
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