Watercress salad with mini Cervena venison kebabs
- 400 g Cervena venison rump
- 4 small carrots
- 2 bunches Watercress
- 150 g crème fraîche
- ½ Lt vegetable oil
- 7 tbsp extra virgin olive oil
- 3 tbsp white wine vinegar
- 1 tsp red curry powder
- ½ tsp ground cinnamon
- ½ tsp sugar
- 1 pinch salt
- 1 pinch black pepper
Method
Vegetables
Peel the carrots and cut into thin slices. Place in ice-cold water for 30 min. Heat the vegetable oil in a high-sided pan to 150°C. Place the carrot slices on a paper kitchen towel and allow them to drain. Then deep-fry slowly in the oil until crisp. Remove from the oil and allow to drain on a paper towel. Season with salt and lay on one side until required.
Cervena venison
Cut the venison into slices measuring 5 x 5 cm. Thread the meat slices onto skewers (two pieces per skewer). Dust with ½ tsp red curry powder and then drizzle 1 tablespoon olive oil over the meat. Lightly rub in the oil and leave to marinate.
For the dip, stir the cinnamon and a pinch of salt into the crème fraîche.
Vinaigrette
Combine the white wine vinegar with the sugar, salt and remaining red curry powder. Add pepper and gradually stir in the remaining olive oil.
To serve
Place the venison kebabs in a grill pan and grill for 3 minutes on both sides. Arrange the washed, de-stalked watercress on individual plates and sprinkle the vinaigrette over the watercress. Spoon the cinnamon dip on one side of the plate and arrange two venison kebabs alongside. Decorate with carrot chips and serve with fresh white bread.
Servings4
INGREDIENTS
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Method Vegetables Peel the carrots and cut into thin slices. Place in ice-cold water for 30 min. Heat the vegetable oil in a high-sided pan to 150°C. Place the carrot slices on a paper kitchen towel and allow them to drain. Then deep-fry slowly in the oil until crisp. Remove from the oil and allow to drain on a paper towel. Season with salt and lay on one side until required. Cervena venison Cut the venison into slices measuring 5 x 5 cm. Thread the meat slices onto skewers (two pieces per skewer). Dust with ½ tsp red curry powder and then drizzle 1 tablespoon olive oil over the meat. Lightly rub in the oil and leave to marinate. For the dip, stir the cinnamon and a pinch of salt into the crème fraîche. Vinaigrette Combine the white wine vinegar with the sugar, salt and remaining red curry powder. Add pepper and gradually stir in the remaining olive oil. To serve Place the venison kebabs in a grill pan and grill for 3 minutes on both sides. Arrange the washed, de-stalked watercress on individual plates and sprinkle the vinaigrette over the watercress. Spoon the cinnamon dip on one side of the plate and arrange two venison kebabs alongside. Decorate with carrot chips and serve with fresh white bread.
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