Recipes
Venison loin with coriander crust and Provencal vegetables
Parsley jus
blanch in boiling water till tender. Refresh in ice water. Blend in kitchen whiz with a little new zealand venison stock and olive oil, season.
The cooking
preheat your oven to 220oc. Heat a pan with some olive oil. Roll each piece of venison tenderloin in the coriander crust making sure it is completely covered. Sear in the hot oil on all sides, place in the oven, leave for 2 minutes depending on the thickness of your tenderloin. Leave the meat to rest in a warm spot on a wire rack for 3 minutes.
The provencal vegetables
warm olive oil in a pan, add all of the vegetable and herb ingredients, warm through for 10-15 minutes so that all of the flavours infuse into each other.
To serve
arrange equal portions of the vegetables onto hot plates. Slice each piece of new zealand venison into 3 pieces and arrange on top of the vegetables. Heat the parsley jus and drizzle around the meat. Complete with a drizzle of the olive oil and the balsamic vinegar.
Preparation: 20 mins
Time to cook: 1 hour
Ingredients
2 x 200 g venison tenderloin
globe artichokes (simmered for 35 mins. In water, seasoned with thyme, lemon, salt & pepper, cut into 1/2 and remove the choke)
large red peppers (skins blackened under a grill and peeled) halved and deseeded
eggplant (sliced lengthwise, seasoned with salt and pepper and grilled)
4 spears of asparagus (boiled until tender, then cooled)
4 black olives, pitted
20 cloves of garlic, peeled roasted
4 bay leaves
8 sprigs of thyme
olive oil
balsamic vinegar
coriander crust
3 large cloves of garlic, finely chopped
2 tsp freshly ground coriander seeds
4 tbsp chopped italian parsley
4 tbsp chopped fresh coriander
1 tbsp of salt
ground white pepper
combine all of the above
parsley jus
200g italian parsley picked off the stalk.
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