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https://www.lifestylefood.com.au/recipes/2148/warm-salad-with-spice-rubbed-smoked-venison-butternut

LifestyleFOOD.com.au

Warm Salad With Spice Rubbed Smoked Venison + Butternut

Ingredients

  • Marinate

  • 1 Venison eye fillet

  • 100 ml Olive Oil for sealing

  • 3 star anise

  • 2 tablespoons coriander seeds

  • 1 tablespoon cumin seed

  • 1 tablespoon Juniper Berry dried

  • 2 cinnamon quills

  • 1 tablespoon fresh picked Thyme

  • Veg

  • 1 large butternut pumpkin

  • 1 kg shallot peeled

  • 1 bulb Garlic

  • 100 ml Balsamic vinegar

  • 2 tablespoons brown sugar

  • 1 teaspoon ground spice mix

  • Smoking

  • fresh dried Rosemary pick it a few days before, its every where

  • 200 g manuka chips or wood chips

  • Dressing

  • 1 bottle Herzog Marlborough Merlot Cabernet Sauvignon

  • 150 ml Extra Virgin Olive Oil

  • 2 Bay leaves

  • 4 peppercorns

  • 1 Stalk Rosemary

  • To serve

  • 1 bunch Flat-leaf parsley

  • 1 bunch watercress

Method

  • Marinate:

  • 1.

    Roast spice and crush in a mortal and pistil. Reserve 1 tsp to add to the veg mix.

  • 2.

    Seal the oiled venison in a hot pan, then roll the meat in the spice mix and roll it

  • 3.

    Across the hot pan again just to seal the spice crust on.

  • Veg:

  • 1.

    Cut butternut into rounds & roast w whole garlic cloves, shallots, thyme, olive oil, cumin & brown sugar until golden. Near the end of cooking splash over the balsamic.

  • Smoking:

  • 1.

    Using a fish smoker or high-sided tray w a rack and foil smoke the venison using the manuka & broken up dried rosemary for about 20 min, rest the meat.

  • Dressing:

  • 1.

    Reduce the wine with peppercorns, bay leaves, rosemary until thick and glaze like, reserve.

  • 2.

    Whisk olive oil into the wine reduction 70% wine to 30% olive oil season with black pepper & salt.

  • To serve:

  • 1.

    Slice the rested but still warm venison and put together with the entire cooked warm ingredients & the fresh cress and rough chopped parsley, drizzle with the dressing and extra seasoning.

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