Herb-Crusted Venison Medallions with Asparagus Amandine
An exquisite Springtime French delight adhering to Paleo diet.
- Time: 35 min
- Servings: 4
Source: Fancy Fox
Ingredients
- Venison medallions, 800g patted dry
- Asparagus spears, 1 bunch trimmed
- Almonds, 1/2 cup sliced
- Pomegranate seeds, 1/2 cup
- Thyme sprigs, 2 sprigs fresh
- Rosemary sprigs, 2 sprigs fresh
- Garlic cloves, 3 cloves minced
- Paleo-friendly fat , 2 tbsp
- Almond flour, 1/2 cup for venison crust
- Zest of one lemon
- Olive oil, 2 tablespoons
- Salt, To taste
- Black pepper, to taste freshly ground