Venison medallions with aubergine relish and grilled peppers

Preheat the oven to 160 ̊C and place the aubergine in an oven dish and coat with oil. Roast for 1 hour. Remove it from the oven and cut the aubergine in half lengthwise. Remove the flesh with a spoon, squeeze the garlic from the cloves, and add all the ingredients into a food processor, blending with a little olive oil if needed.

Sear each medallion in a hot pan in the oil for about 2-3 minutes. Season them with sea salt flakes and pepper. Remove from heat and keep warm for 5 minutes.

Serve three venison medallions on each plate, topped with relish and garnished with peppers.

As an alternative, this dish can also be accompanied by rosemary potatoes, or with tabouleh.


Serves 4

Preparation: 30 mins

Time to cook: 1 hour

Venison medallions with aubergine relish and grilled peppers



12 venison medallions (about 50 g each)
2 tbsp vegetable oil
sea salt flakes and pepper

To garnish

2-4 red peppers (peeled, deseeded and sliced into strips), sautéed in the same pan as the venison

Aubergine relish


1 large aubergine
Vegetable oil to coat aubergine

½ head of garlic
1 tbsp of salted, washed capers
12 black olives or 1 tbsp of tapenade
3 anchovy fillets
2 tbsp fresh mint
salt and pepper
2 tbsp chopped parsley


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