400g Cervena venison medallions
freshly ground black pepper to taste
2 tablespoons olive oil
Spicy Salsa: 1 small avocado, stoned, peeled and diced
1 tablespoon lemon juice
1 large tamarillo, peeled and diced
2-3 tablespoons chopped coriander
salt and pepper to taste
Tabasco Sauce to taste
Sprinkle the venison with black pepper.
Heat the oil in a non-stick frying pan. Pan-fry the venison for about 2-3 minutes each side. Remove from the pan and tent with foil.
Place the avocado in a bowl and sprinkle with the lemon juice. Add the remaining ingredients and mix carefully.
Place slices of the venison in small spoons (or shot glasses) and top with the salsa. Makes about 14 spoons.
Tip: Cervena is top quality, farm-raised venison. The dish also makes a great main course salad served on crisp salad leaves. Serves 4.