Moroccan spiced Cervena venison on falafel cakes
- Cervena Venison
- 12 x 60 g Cervena Venison medallions
- 2 tbsp Moroccan spice mix
- 200 g falafel mix
- 2 cloves garlic
- 1 red pepper blistered and peeled
- 1 medium size onion chopped
- 1 cup meat stock
- 6 saffron pistils
- ¼ cup raisins
- ¼ cup sun-dried apricots
- 1 tbsp sherry vinegar
- ½ cup sweet white wine or madeira
- 1 bunch of spinach
- ¼ cup toasted pine nuts
- salt and pepper
- cooking oil
- Raita
- Squeeze of fresh lemon juice
- 1 clove garlic crushed
- ⅛ tsp zest
- 1 tbsp mint leaves chopped
- ½ cup plain yoghurt
- ¼ cucumber peeled, deseeded, and diced
- Salt and Pepper to taste
- Moroccan spice mix
- 2 tbsp paprika
- 1 tsp salt and sugar
- ½ tsp black pepper
- ¼ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp cumin
- ¼ tsp fenugreek
- ¼ tsp cayenne
- ¼ tsp allspice
Method
Dust each medallion with the Moroccan spice mix and stand for 10 minutes before searing in a hot pan for 2 minutes each side. Remove and rest in a warm place.
Add a little more oil to the same pan and sauté the chopped onion with the garlic until soft, then add the saffron and the white wine, the dried fruit and the vinegar. Cook until the liquid is reduce by a half and then add the meat stock and any juices from the resting meat. Reduce to a coating consistency or thicken with a little cornstarch.
Take 3 tablespoons of the falafel mix per person and fry in a hot pan pressing them into a small cakes in the pan. Sauté the spinach with the pine nuts.
To serve
Place a medallion on each falafel cake and arrange in a petal shape. Fill the middle with a mound of spinach, top with the julienne of pepper and pour the sauce around. Garnish with a spoonful of raita.
Servings4
INGREDIENTS
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Method Dust each medallion with the Moroccan spice mix and stand for 10 minutes before searing in a hot pan for 2 minutes each side. Remove and rest in a warm place. Add a little more oil to the same pan and sauté the chopped onion with the garlic until soft, then add the saffron and the white wine, the dried fruit and the vinegar. Cook until the liquid is reduce by a half and then add the meat stock and any juices from the resting meat. Reduce to a coating consistency or thicken with a little cornstarch. Take 3 tablespoons of the falafel mix per person and fry in a hot pan pressing them into a small cakes in the pan. Sauté the spinach with the pine nuts. To serve Place a medallion on each falafel cake and arrange in a petal shape. Fill the middle with a mound of spinach, top with the julienne of pepper and pour the sauce around. Garnish with a spoonful of raita. |
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