Recipes
Barbequed venison tenderloin and roast vegetable salad
Recipe by Phillip Kraal
Method:
Place the kumara in a roasting ray and rub with thyme oil. Roast in a pre-heated oven (200c) for about 10-15 minutes or until the kumara is tender and brown
In a mixing bowl, toss the cucumber, tomato, basil and cheese gently with the dressing.
Rub the venison with the thyme oil and mustard then sprinkle with the dukkah. Grill the venison on a hot char-grill to med-rare. About 3-4 minutes per side . Season with sea salt and black pepper during grilling. Remove from the grill and rest the meat for about 6-8 minutes.
To Serve:
Add roasted garlic to the kumara, fold in cucumber salad and arrange on 4 plates. Slice the warm venison thinly and arrange evenly on top of the salad
Preparation: 20 mins
Time to cook: 30 mins
Ingredients
Venison and Vegetables
2 x 300g Venison tenderloins, trimmed
2 tbsp Elgani thyme oil
2 tbsp Dijon mustard
2-4 tbsp Elgani dukkah
2 large Golden kumara, peeled and finely diced
2 tbsp Elgani thyme oil
12 Cloves Elgani roasted garlic
1/2 Cucumber, diced
1/2 punet Cherry tomatoes, halved
6-8 leaves Fresh basil, ripped into small pieces
8 Elgani hazelnut stuffed cheese balls
Dressing:
Mix together,
6 tbsp Elgani basil oil
2 tbsp White balsamic vinegar
1/2 Lemon, zest and juice
Salt and pepper to taste
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