Venison Medallions with Moroccan Spice, Grilled Eggplant, Tzatziki and Cauliflower Tabouleh

Ingredients

400gm Cervena venison medallions (farm raised venison)

Baharat Spice Rub (makes 200g)

4 Tbsp Fine ground black pepper
3 Tbsp fine ground coated cumin seeds
2 Tbsp fine ground toasted coriander seeds
2 Tbsp cinnamon Powder 2 Tbsp fine ground cloves
1 Tbsp ground cardamom 1 Tbsp ground star anise
1 tspn nutmeg

Cauliflower Tabouleh Salad

¼ cup chopped fresh mint
½ cup chopped parsley Zest of lemon, juice of 2 lemons
1 head of cauliflower grated fine 6 tomatoes, blanched, skinned,de-seeded and chopped finely
¼ cup olive oil 1 red onion chopped very fine
1 clove of chopped garlic ¼ cup roasted pine nuts Salt and Pepper to taste

Preparation

1. If using Cervena Denver leg cut the piece into 4 fillet shaped logs. For the medallions, remove from the Cervena packaging and pat dry.

2. Season the Cervena venison steaks generously with the spice rub, and allow to stand for 10 minutes.

3. Grill Cervena medallions on BBQ or hot plate for 3- minutes each side and rest.

Cauliflower Tabouleh Salad

Grate the cauliflower finely, mix all ingredients well and stand for 20 minutes.

To Serve

Place a medallion on-top of char grilled eggplant rounds; serve with a spoonful of the salad, and pine nuts sprinkled on top accompanied with a tzatziki or raita

Recipe by Graham Brown, courtesy of cervena.com