Recipes
Roast of Venison with Herb Crust and New Vegetables
Heat oil in a heavy based pan and sear the venison on all sides to develop a good brown colour.
For the crust chop the herbs and process together with the garlic and breadcrumbs. Add the egg and process further. It should form a malleable paste. Add a little water if it is too dry. Season with the salt and pepper and coat the top side of the seared venison in a layer about 1 inch thick. Patting to ensure it adheres to the meat.
Roast in a moderate oven about 180 for 25 minutes. Remove and rest. Slice carefully across the grain and serve with a jus and a selection of seasonal vegetables
Preparation: 30 mins
Time to cook: 30 mins
Cost per serve: $6.50
Ingredients
1 kg piece Venison Topside or Inside Round
1 ½ cups fresh bred crumbs
1 cup chopped fresh herbs: Parsley, tarragon, chervril marjoram, thyme.
1 egg
1 clove crushed garlic
1 tspn mustard
50 gms of butter or oil
Salt and pepper
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