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

Name: Pesto and garlic blossom venison medallions with grilled vegetable and feta salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
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

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.