Seared peppered Cervena venison leg, gastrique and shallot crisps
- Venison
- 600 g Cervena Venison Denver leg piece
- 50 g Green peppercorns
- 1 Lemon juice and zest
- 2 garlic cloves peeled, chopped
- 1 tsp Fresh rosemary
- 30 ml olive oil
- ¼ tsp Flaked sea salt
- Gastrique
- ½ cup Dried figs rough chopped
- 100 ml sherry vinegar
- 150 g Caster sugar
- salt
- Salad
- 1 punnet Cherry tomatoes halved
- 120 g Cows feta cubed or cumbled
- 100 g Micro herbs or baby salad leaf
- ½ red onion finely sliced
- Shallot crisp
- ½ cup shallots peeled, thinly sliced
- 1 tbsp cornflour
Cervena Venison
Using a processor or pestle and mortar, chop up the peppercorns, oil, lemon peel and juice, rosemary, and garlic into a coarse pesto. Place the venison on a shallow dish and pour on the pesto. Rub in both sides and allow to sit for 30 minutes at room temperature. When ready to cook, season the venison with sea salt and place on a hot griddle or barbecue and sear both sides until medium rare. Remove from the heat and place on some paper towels to rest in a warm place for 10 minutes.
Gastrique
Put the figs into a bowl, cover with boiling water and allow to soak until softened, preferably overnight. Once the figs have softened, put them into a saucepan along with the sherry vinegar, caster sugar, and salt. Bring to the boil and simmer for 40 minutes until the liquid becomes thick and syrupy, place into a sieve and strain off the syrup/ gastrique pressing the figs to get as much of the syrup as you can. Discard the leftover pulp and place the gastrique into a jar or bottle for storage, keep in the refrigerator until required.
Salad
Season the cherry tomato halves with salt and pepper and a drizzle of olive oil, place them cut side down in a hot non-stick fry pan and allow the edges of the tomatoes to sear and caramelize. Arrange them along with the slices of venison on a preferred serving platter, and scatter around the feta cheese, onions, and salad leaves. Drizzle over some good olive oil and the fig gastrique then garnish with the crisp shallots and serve.
Shallot crisp
Soak the shallots in cold water for 30 minutes, drain and then press dry in a clean tea towel. Place into a bowl with the corn flour. Toss until completely coated and drop into hot oil and fry until crisp. Drain on a paper towel and season with salt and pepper. Store in an airtight container until required.
Servings4
INGREDIENTS
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Cervena Venison Using a processor or pestle and mortar, chop up the peppercorns, oil, lemon peel and juice, rosemary, and garlic into a coarse pesto. Place the venison on a shallow dish and pour on the pesto. Rub in both sides and allow to sit for 30 minutes at room temperature. When ready to cook, season the venison with sea salt and place on a hot griddle or barbecue and sear both sides until medium rare. Remove from the heat and place on some paper towels to rest in a warm place for 10 minutes. Gastrique Put the figs into a bowl, cover with boiling water and allow to soak until softened, preferably overnight. Once the figs have softened, put them into a saucepan along with the sherry vinegar, caster sugar, and salt. Bring to the boil and simmer for 40 minutes until the liquid becomes thick and syrupy, place into a sieve and strain off the syrup/ gastrique pressing the figs to get as much of the syrup as you can. Discard the leftover pulp and place the gastrique into a jar or bottle for storage, keep in the refrigerator until required. Salad Season the cherry tomato halves with salt and pepper and a drizzle of olive oil, place them cut side down in a hot non-stick fry pan and allow the edges of the tomatoes to sear and caramelize. Arrange them along with the slices of venison on a preferred serving platter, and scatter around the feta cheese, onions, and salad leaves. Drizzle over some good olive oil and the fig gastrique then garnish with the crisp shallots and serve. Shallot crisp Soak the shallots in cold water for 30 minutes, drain and then press dry in a clean tea towel. Place into a bowl with the corn flour. Toss until completely coated and drop into hot oil and fry until crisp. Drain on a paper towel and season with salt and pepper. Store in an airtight container until required. |
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