Ingredients
Servings
4
- VENISON ---------------------------------
- 1 NZ venison loin fillet (or leg fillet)
- 0.5 cup coarse salt
- 0.66 cups brown
- tea leaves from fruit flavoured tea
- 2 Tbsp cooking oil
- SALAD -------------------------------------
- fresh baby greens
- seasonal berries
- orange segments
- 1 cup walnuts
- 1 parsnip, peeled and shaved
- olive oil
- balsamic reduction
- salt and pepper
Servings
4
- VENISON ---------------------------------
- 1 NZ venison loin fillet (or leg fillet)
- 0.5 cup coarse salt
- 0.66 cups brown
- tea leaves from fruit flavoured tea
- 2 Tbsp cooking oil
- SALAD -------------------------------------
- fresh baby greens
- seasonal berries
- orange segments
- 1 cup walnuts
- 1 parsnip, peeled and shaved
- olive oil
- balsamic reduction
- salt and pepper
Venison
Coat the raw meat in the sugar, salt and tea leaves. Let stand for 3 hours turning frequently.
Remove and brush off all salt and sugar clinging to the venison and drain.
Heat cooking oil in a pan, apply cracked black pepper to the venison and sear on all sides till well browned. Cool.
Parsnip crisps
Heat 1 cup of cooking oil in a pot. When hot, drop in parsnip shavings and fry until stiff, but not browned. Set aside to drain and cool.
To serve
The venison should have a firm texture. Slice into bite sized cubes and place on the serving dish among a salad of greens like baby arugula.
Scatter walnuts and berries and top with the fried parsnip. Drizzle over oil, balsamic and salt and pepper to finish.
Ingredients
