Margaret River Venison

The kind folk at MR Venison bought us up a box of 'stuff' this afternoon.

I cooked up a portion (400g) of the Striploin Medallions tonight which were gold.

All I did was clean them and patted them dry. Then mixed them with a bit of oil and simply seasoned with salt and pepper.

Into a hot pan for 2 each side then rested for 5 under some tinfoil. Little bit over medium rare and very juicy. Yum Yum!

We had them with a pot of rice, a tomato/capiscum/onion salad and a glass or three of Yalumba.