Subscribe to our Newsletter

Loading…

Pesto and garlic blossom venison medallions with grilled vegetable and feta salad Recipe

Pesto and garlic blossom venison medallions with grilled vegetable and feta salad
Source:

Loading…

Ingredients

  • 125 mL (1/2 cup) Goat’s feta Milk Cheese
  • To taste, pepper
  • 30 mL (2 tbsp.) Compliments olive oil
  • 125 mL (1/2 cup) chopped fresh basil
  • 75 mL (1/3 cup) chopped fresh flat-leaf parsley
  • 4 portobello mushrooms
  • 2 each red and orange sweet peppers, seeded and quartered
  • 6 pesto and garlic blossom venison medallions
  • 1 large Vidalia onion
  • 1 garlic clove
  • 15 mL (1 tbsp.) balsamic vinegar
PREP TIME
30m
COOK TIME
15m
TOTAL TIME
45m
YIELD
4 servings

Instructions

  • Preheat barbecue to high.
  • In a small bowl, combine oil, vinegar and garlic.
  • Reserve.
  • Thread onion wedges onto 4 wooden skewers soaked in water for 30 minutes.
  • Pre-oil barbecue grill, and cook venison medallions for 3 to 6 minutes per side, or until desired doneness.
  • Add onions, peppers and mushrooms and cook for 3 to 5 minutes per side, or until vegetables are grilled but tender.
  • Cover medallions with aluminum foil and reserve.
  • Coarsely chop vegetables.In a large bowl, toss baby spinach leaves, parsley and basil.
  • Add grilled vegetables, vinaigrette and feta cheese.
  • Combine well.
  • Serve medallions with grilled vegetable salad.

Dinner

Loading…

A recipe from

https://www.flyers-on-line.com/data/recipes/8012/pesto-and-garlic-blossom-venison-medallions-with-grilled-vegetable-and-feta-salad.jpg

Find, Shop & Save by Category


Printed from Flyers-Online.com