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 mix together with the garlic and breadcrumbs. Add the egg and combine further. It should form a malleable paste - add a little water if it is too dry. Season with 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 at 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
50 gms of butter or oil
1 cup chopped fresh herbs: parsley, tarragon, chervril marjoram, thyme
1 clove crushed garlic
1 ½ cups fresh bread crumbs
1 egg
salt and pepper
seasonal vegetables
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