Cervena venison larb
- 500 g Cervena Venison mince
- 2 garlic cloves sliced
- 1 red onion peeled and quartered
- 2 baby cos lettuce rinsed well
- 4 fresh plums halved
- 2 tbsp mustard seeds
- 3 tbsp Worcester sauce
- 1 leaves fresh rosemary sprig chopped
- ¼ tbsp chili flakes
- ½ cup Pinot Gris
- 1 cup water
- ¼ cup olive oil plus dash for onions and cos
- ¼ cup tarragon chopped
- ¼ cup parsley chopped
- 1 lime
Method
Heat a fry pan on the stove to a medium heat.
Rub the flesh side of the onions with olive oil and a pinch of salt, place on the pan flesh side down until a good char is established. Turn the onions onto the other flesh side and repeat. Remove the onions and set aside.
Return the pan to the stove on a low heat and burn off the Pinot Gris wine. Set aside.
Heat a heavy-based pot to a medium to high heat. Add half the olive oil, the venison mince, sliced garlic, chopped rosemary and the chili flakes. Slice the cooked red onions into further segments and add to the mince mixture with a healthy pinch of salt, then break up the mince with a wooden spoon, continuing to stir and cook over a high heat for 8-10 minutes to establish a deep dark roasted color on the meat. This rich color is crucial to the end result of the dish. To the pot, add the burnt-off Pinot Gris, then the mustard seeds, Worcester sauce and water. Simmer the pot over a low heat, stirring every minute or so until the liquid has reduced by half and the consistency of the mince is loose.
While the mince is simmering, pre-heat your oven grill to high. Place the plum halves skin side up on a tray in the oven to caramelize the flesh, then turn to blister the skin. This should take 8-10 minutes. The plums are ready when soft. Take out of the oven, and removed the blistered skins.
Return the fry pan to the stove over a medium heat. Cut the baby cos in half lengthways, rub with a dash of olive oil, a pinch of salt, and place face down in the pan. Once the leaf is crisp take out of the pan.
Fold the remaining olive oil and four skinless plum halves through the mince mixture. Then add in the chopped tarragon and parsley, and season with pepper and salt.
Serving and presentation
Place half a cos head on a plate with the charred side facing up. Squeeze some lime juice inside, then spoon the venison mince into the lettuce.
Place half a plum atop of each, followed by another squeeze of lime juice and finish with cracked pepper.
Servings4
Prep Time10minutes
Cooking Time25minutes
INGREDIENTS
|
Method Heat a fry pan on the stove to a medium heat. Rub the flesh side of the onions with olive oil and a pinch of salt, place on the pan flesh side down until a good char is established. Turn the onions onto the other flesh side and repeat. Remove the onions and set aside. Return the pan to the stove on a low heat and burn off the Pinot Gris wine. Set aside. Heat a heavy-based pot to a medium to high heat. Add half the olive oil, the venison mince, sliced garlic, chopped rosemary and the chili flakes. Slice the cooked red onions into further segments and add to the mince mixture with a healthy pinch of salt, then break up the mince with a wooden spoon, continuing to stir and cook over a high heat for 8-10 minutes to establish a deep dark roasted color on the meat. This rich color is crucial to the end result of the dish. To the pot, add the burnt-off Pinot Gris, then the mustard seeds, Worcester sauce and water. Simmer the pot over a low heat, stirring every minute or so until the liquid has reduced by half and the consistency of the mince is loose. While the mince is simmering, pre-heat your oven grill to high. Place the plum halves skin side up on a tray in the oven to caramelize the flesh, then turn to blister the skin. This should take 8-10 minutes. The plums are ready when soft. Take out of the oven, and removed the blistered skins. Return the fry pan to the stove over a medium heat. Cut the baby cos in half lengthways, rub with a dash of olive oil, a pinch of salt, and place face down in the pan. Once the leaf is crisp take out of the pan. Fold the remaining olive oil and four skinless plum halves through the mince mixture. Then add in the chopped tarragon and parsley, and season with pepper and salt. Serving and presentation Place half a cos head on a plate with the charred side facing up. Squeeze some lime juice inside, then spoon the venison mince into the lettuce. Place half a plum atop of each, followed by another squeeze of lime juice and finish with cracked pepper. |
|
Rate this recipe!
|