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Roast spice and crush in a mortal and pistil. Reserve 1 tsp to add to the veg mix.
Seal the oiled venison in a hot pan, then roll the meat in the spice mix and roll it
Across the hot pan again just to seal the spice crust on.
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.
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.
Reduce the wine with peppercorns, bay leaves, rosemary until thick and glaze like, reserve.
Whisk olive oil into the wine reduction 70% wine to 30% olive oil season with black pepper & salt.
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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