Recipes
Venison medallions with aubergine relish, grilled peppers and salsa verde
Preheat the oven to 160 deg c and place the aubergine in an over dish and coat with oil. Roast for 1 hour. Remove it from the oven and cut the aubergine in half lengthwise. Remove the flesh with a spoon, squeeze the garlic from the cloves, and all the ingredients into a food processor and blend with a little olive oil if needed.
Sear each medallion in a hot pan in the oil for about 2-3 minutes. Season them with sea salt flakes and pepper. Remove from heat and keep warm for 5 minutes.
Serve three venison medallions on each plate, topped with relish and garnished with peppers.
As an alternative, this dish can also be accompanied by rosemary potatoes, or with tabouleh.
Preparation: 30 mins
Time to cook: 1 hour
Ingredients
Venison
12 venison medallions (about 50 g each)
2 tbsp vegetable oil
salt and pepper
2-4 red peppers (peeled, deseeded and sliced into strips), sautéed in the same pan as the venison.
Aubergine relish
1 large aubergine
½ head of garlic
1 tbsp of salted, washed capers
12 black olives or a tbspn. Of tapenade
3 anchovy fillets
2 tbsp fresh mint
salt and pepper
2 tbsp chopped parsley
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