Grilled Venison Salad with Beetroot and Orange Chutney and Summer Green Salad

Name: Grilled Venison Salad with Beetroot and Orange Chutney and Summer Green Salad
Ingredients: 800 grams Venison Medallions – thick ( at least an inch or more) slices cut from the Denver Leg; ¼ c Al Brown's Lemon and Fennel Olive Oil; 1 tsp Jonathons Cajun Spice Mix; ¼ Cup chopped and softened Shallots; ¼ Cup Cabernet Balsamic Drizzle; ¼ Cup Red Wine Vinegar; 1 tsp Dijon Mustard; 1 Tbsp Honey; Extra Olive Oil (can be a plain good quality Olive Oil); Salt & Pepper to taste; Beetroot and Orange Relish to serve

gourmetdirect.co.nz

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Ingredients

800 grams Venison Medallions – thick ( at least an inch or more) slices cut from the Denver Leg
¼ c Al Brown's Lemon and Fennel Olive Oil
1 tsp Jonathons Cajun Spice Mix
¼ Cup chopped and softened Shallots
¼ Cup Cabernet Balsamic Drizzle
¼ Cup Red Wine Vinegar
1 tsp Dijon Mustard
1 Tbsp Honey
Extra Olive Oil (can be a plain good quality Olive Oil)
Salt & Pepper to taste
Beetroot and Orange Relish to serve