Barbequed Spicy Venison Medallions with a Mango & Coriander Salsa

2 packets Mandagery Creek Venison Leg Medallions

1 tsp. ground coriander seeds
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. thyme
1 tsp. oregano
1 tsp. paprika
½ tsp. chilli powder
½ tsp. freshly ground black pepper

1 ripe mango, peeled & finely diced
1 nectarine, skin on, finely diced
1 red onion , finely chopped
1 red capsicum, finely chopped
2 tbsp. lime or lemon juice
1 tsp. minced chilli or sambal oelek
2 tbsp. chopped fresh coriander
2 tbsp. chopped fresh mint
Salt, pepper & a pinch white sugar

Remove medallions from packaging and place in a plastic bag. Mix all ingredients for the spicy seasoning & tip the mixture into the bag with the venison. Coat the venison well and then sit for 30 minutes in the fridge. To make the salsa, mix all ingredients and season to taste.

Preheat BBQ plate. Place a small amount of olive oil on plate. Cook medallions for 1.5 - 2 minutes each side - aiming for a rare to medium-rare finish. Remove from heat, allow to sit for 4-5 minutes under foil before serving. Serve medallions with salsa, salad & crusty bread.