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https://www.lifestylefood.com.au/recipes/2155/gaucho-venison-with-grilled-chilli-garlic-and-shallots

LifestyleFOOD.com.au

Gaucho Venison with grilled chilli, garlic and shallots

Ingredients

  • Salt paste

  • 100 g sea salt

  • 2 tablespoons Water

  • 2 oranges zested and juiced

  • 1 tablespoon Thyme

  • 1 teaspoon juniper

  • 1 teaspoon blackcurrant and apple Vinegar

  • Salsa

  • 500 g Thai shallots

  • 6 Cayenne chillies

  • 1 head Garlic

  • 2 tablespoons Parsley

  • 1 tablespoon white wine or red wine vinegar

  • 4 tablespoons Olive Oil

  • 4 punnets cherry vine Tomatoes

  • Venison

  • Small leg of Venison

Method

  • Salt paste:

  • 1.

    To make the salt paste, pound the dry ingredients in a mortar and pestle until fine. Then add the liquid and combine to a smooth wet paste.

  • Salsa:

  • 1.

    To make the salsa. Place all the ingredients on to a medium heat BBQ and char until tender. The tomatoes will only take seconds while the onions and garlic will take longer.

  • 2.

    Place the char grilled tomatoes into a bowl then squeeze the shallots and garlic into the same bowl. Peel and chop the chillies and add to the bowl.

  • 3.

    Season with salt, pepper, the vinegar and olive oil and reserve to dress the meat.

  • Venison:

  • 1.

    To cook the meat make sure that you have a hot fire with a good coal base before you start to cook as the heat needs to be hot enough to roast the meat. Then simply thread the haunch of venison on to a thick metal skewer (I used a crowbar in the show) and secure with wire so that you can turn the meat with out the fear that it will fall off

  • 2.

    The skewer.

  • 3.

    Place the meat over the hot coals and brush with the paste. Allow the meat to brown and give a nice crispy crust then carve of the outer layer the meat will be rear where you have carved off the first slices.

  • 4.

    Then repeat this process each time you carve of any layers. Simple place the carved meat in a nice crusty bun and serve with a dollop of salsa.

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