Barbecued venison medallions with mange tout and mango salad
This is a yummy summer time recipe by Annabel Langbein and taken from her website - click here for the recipe and "how to" video.
The sweet mango and balsamic dressing will go perfectly with our tender venison medallions cooked either on the BBQ or griddled.
- If using a charcoal BBQ get it on the go ready to cook the medallions.
- Cook the noodles according to the packet instructions, drain, then rinse under cold water, drain again and toss through the sesame oil.
- Make the venison marinade by mixing the balsamic glaze, oil, grated ginger, lime zest, chopped mint leaves and salt and pepper in a bowl. Add the venison medallions and toss to coat in the marinade. Leave for a few minutes to soak up the flavours. As these are strong flavours 5-10 minutes will be fine.
- While the venison is marinating, blanch the mange tout by pouring boiling water over them, then cooling under cold water and draining off the excess water. Peel and chop the mangos
- Make the dressing by putting the balsamic glaze, lime juice, sesame oil, soya sauce, grated ginger and salt and pepper into a jar and shake it up well.
- Arrange the spinach leaves on a large platter and top with the noodles. Sprinkle about 2tsp of black sesame seeds then top with the mango, mange tout and spring onions.
- Make sure the BBQ is ready (or if you are griddling make sure your pan is very hot) and then cook the venison over a medium-high heat until just medium-rare (about 3-4 minutes each side - don't over cook as you will dry out the meat). Rest for 10 minutes before slicing thinly.
- Arrange on top of the salad, drizzle the dressing over the top, sprinkle the remaining sesame seeds and serve.