Cervena medallions with tabbouleh
- Cervena Venison
- 800 g Cervena Venison (loin or Denver leg)
- 2 tbsp olive oil
- 1 tbsp ground black pepper
- 1 tsp salt
- Tabbouleh
- 400 ml vegetable stock
- 200 g couscous
- 100 g pomegranate seeds
- 75 g toasted flaked almonds
- 50 ml extra virgin olive oil
- 50 g coriander chopped
- 50 g mint chopped
- 2 lemons juiced
- 1 Butternut Squash
- 1 Orange zest
- 1 tsp chili flakes
- Salsa verde
- 50 g Flat leaf parsley
- 50 g Cilantro
- 50 ml extra virgin olive oil
- 6 cornichons or mini gherkins
- 2 tsp Dijon mustard
- 2 tsp capers in vinegar
- 1 medium hot red chili
- 1 tsp red wine vinegar
Method
Tabbouleh
Chop the butternut squash into quarter inch dice, no need to peel. Place onto a non-stick oven tray and drizzle with olive oil, salt, pepper and chili flakes. Place into a preheated oven for 25-30 minutes. Make sure they are cooked through and have a few caramelized edges.
Put the couscous into a large bowl and add some salt and pepper. Heat the stock in a saucepan, and once the stock is boiling, pour over the couscous and cover with cling film. Leave for 10–15 minutes for the couscous to steam and swell. Add the orange zest, lemon juice, chopped herbs, flaked almonds, pomegranate seeds, and cooked squash to the couscous. Then drizzle over the extra virgin olive oil, stir well, and taste for seasoning.
Salsa Verde
Place the red chili, mustard, vinegar, capers, and cornichons into a food processor and blitz to a smooth consistency. Add the herbs with the extra virgin olive oil and pulse until you are left with a chunky textured paste. Season with pepper.
Cervena venison medallions
Cut the venison into medallions of around 100 grams each. Drizzle well with olive oil and coat in the cracked black pepper and salt. Heat a fry pan until smoking hot and lay each medallion into the pan. If your pan is a little small, cook medallions in batches. Leave to cook until well colored on each side, around 4 minutes a side. Remove from pan and rest for 10 minutes in a warm place.
To serve
Serve each medallion with tabbouleh and the salsa verde on the side.
Servings4
INGREDIENTS
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Method Tabbouleh Chop the butternut squash into quarter inch dice, no need to peel. Place onto a non-stick oven tray and drizzle with olive oil, salt, pepper and chili flakes. Place into a preheated oven for 25-30 minutes. Make sure they are cooked through and have a few caramelized edges. Put the couscous into a large bowl and add some salt and pepper. Heat the stock in a saucepan, and once the stock is boiling, pour over the couscous and cover with cling film. Leave for 10–15 minutes for the couscous to steam and swell. Add the orange zest, lemon juice, chopped herbs, flaked almonds, pomegranate seeds, and cooked squash to the couscous. Then drizzle over the extra virgin olive oil, stir well, and taste for seasoning. Salsa Verde Place the red chili, mustard, vinegar, capers, and cornichons into a food processor and blitz to a smooth consistency. Add the herbs with the extra virgin olive oil and pulse until you are left with a chunky textured paste. Season with pepper. Cervena venison medallions Cut the venison into medallions of around 100 grams each. Drizzle well with olive oil and coat in the cracked black pepper and salt. Heat a fry pan until smoking hot and lay each medallion into the pan. If your pan is a little small, cook medallions in batches. Leave to cook until well colored on each side, around 4 minutes a side. Remove from pan and rest for 10 minutes in a warm place. To serve Serve each medallion with tabbouleh and the salsa verde on the side. |
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