Venison Sliders




  • 6 NZ-farmed venison medallions (Silver Fern Farms)
  • Olive oil
  • Salt and pepper
  • Sumac
  • Aioli
  • 6 small bread rolls, split in half
  • Rocket leaves
  • Julie Le Clerc Arabian Date Chutney


Dry venison medallions with paper towels. Rub venison with oil and season with salt, pepper and sumac, on both sides. Heat a frying pan, add venison and cook for 1-2 minutes on each side, to brown and cook to medium-rare. Set venison aside and keep warm for 5-10 minutes, to rest.

Spread some aioli onto the bases of the bread rolls, place some rocket on top. Arrange a venison medallion onto each and top with a spoonful of Arabian Date Chutney. Replace the lids of the bread rolls.

Serve immediately.