Recipes
Grilled venison leg fillet with tuscan bread pudding
Sear meat in a hot pan until brown, cook for a further 6 minutes in 180 deg c oven. Remove and rest uncovered in a warm place for 5 minutes.
Cook shallots and garlic in olive oil until soft, add the tomato and cook slowly for 20 minutes. Add half the sugar, salt and pepper and 1 tablespoon of balsamic vinegar. Add the chopped basil and cook 5 minutes. Cool.
Slice bread into lozenges and fry in the oil until lightly browned. Cut into long triangle shapes and line a small cup or similar mould with bread. Dice remaining bread and add to the tomato mix. Fill the lined dishes with the tomato mix and place in a moderate oven 150 deg c for 10 minutes.
For the vegetables
blanche beans until just soft. Slice all other vegetables, rub with olive oil and season. Grill on a hot plate for 8 minutes.
For the sauce
remove meat from the pan, add balsamic vinegar and sugar to the pan juices and reduce over a high heat by half.
To serve
turn the puddings out onto a large plate and place the grilled vegetables around. Slice each fillet into 5 pieces and place on the vegetables. Pour over the jus. Garnish with a sprig of fresh basil.
Preparation: 30 mins
Time to cook: 30 mins
Ingredients
600 g venison leg fillet
1 loaf ciabata
12 ripe tomatoes, de-skinned, deseeded and diced
6 shallots, diced
4 cloves garlic
1 small bunch basil
50 ml olive oil
100 ml vegetable oil for frying
1 tsp sugar
100 ml balsamic vinegar
1 sprig rosemary
salt and cracked pepper
vegetables
1 small eggplant
1 zucchini
1 red onion
red, green and yellow capsicum
4 flat portobello mushrooms
12 green beans
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