Recipes
Venison roulade with roast garlic & herb butter
Use a sharp knife to cut the fillet along the grain about 6mm thick and roll out as you go to form a flat piece. Season with pepper. Lay the parma ham out on a piece of non stick paper and place the venison on top. Mix the herbs garlic with the softened butter and smear over the meat. Roll up tight and allow to set in the fridge.
Sear the meat all over for 2 minutes and finish in a moderate oven (180 deg c) for about 8 minutes, allow to rest in a warm place. In the same pan add the butter and the shallots and sauté until soft. Add the red wine and reduce to a syrup, add the meat stock and the balsamic vinegar to taste. Reduce a little and season.
Slice the meat into 3 pieces per fillet and place on a bed of the sautéed vegetables and garnish with some cherry tomatoes and the sauce.
Garnish
medley of spring vegetables sautéed with a little butter and new potatoes roasted with sprigs of rosemary and garlic.
Preparation: 30 mins
Time to cook: 30 mins
Ingredients
Roulade
600 g leg fillet (150g per person)
8 slices of parma ham
150g of unsalted butter
2 anchovies
4 cloves of roasted garlic
½ tsp of chopped rosemary, basil, thyme, parsley
1tspn of coarse ground pepper
Sauce
3 chopped shallots or onion
½ cup of red wine
1 tsp balsamic vinegar
25g of butter or olive oil
½ cup of strong meat stock
salt and pepper
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