Venison has personality but can also do what it’s told. In this recipe it replaces lamb in what could be a typical Middle Eastern flavored dish, adding beautiful flavor and texture to the dish, not to mention the brilliant red color. Who knew?
Ingredients
Servings
- FALAFEL ----------------------------------
- 150 g dried chickpeas
- 1 bunch cilantro, chopped (stem and all)
- 1 garlic clove, minced
- 1.25 tsp toasted cumin, ground
- 0.5 lemon, zest and juice
- 40 g red onion, diced
- 0.25 cup fresh mint leaves
- 1 tsp Maldon salt
- 0.25 tsp black pepper, ground
- TAHINI-LEMON SAUCE ------------------
- 125 ml tahini
- 100 ml water
- 80 ml extra virgin olive oil
- 35 ml lemon juice
- 1 tsp Maldon salt
- GREEN PEPPER AND APPLE RELISH ----
- 500 g green peppers stem and core removed, chopped
- 250 g green apples, cored and sliced
- 40 g peeled fresh ginger, minced
- 12 g peeled garlic, minced
- 1 green Serrano chili, sliced
- 250 g sugar
- 100 ml cider vinegar
- 25 ml aged red wine vinegar
- 40 ml fish sauce
- VENISON ---------------------------------
- 450 g venison Denver leg
- upland cress microgreens
- Maldon salt and pepper
Servings
- FALAFEL ----------------------------------
- 150 g dried chickpeas
- 1 bunch cilantro, chopped (stem and all)
- 1 garlic clove, minced
- 1.25 tsp toasted cumin, ground
- 0.5 lemon, zest and juice
- 40 g red onion, diced
- 0.25 cup fresh mint leaves
- 1 tsp Maldon salt
- 0.25 tsp black pepper, ground
- TAHINI-LEMON SAUCE ------------------
- 125 ml tahini
- 100 ml water
- 80 ml extra virgin olive oil
- 35 ml lemon juice
- 1 tsp Maldon salt
- GREEN PEPPER AND APPLE RELISH ----
- 500 g green peppers stem and core removed, chopped
- 250 g green apples, cored and sliced
- 40 g peeled fresh ginger, minced
- 12 g peeled garlic, minced
- 1 green Serrano chili, sliced
- 250 g sugar
- 100 ml cider vinegar
- 25 ml aged red wine vinegar
- 40 ml fish sauce
- VENISON ---------------------------------
- 450 g venison Denver leg
- upland cress microgreens
- Maldon salt and pepper
Falafel
Place the dried chickpeas in a container and cover with plenty of cold water. Allow the chickpeas to soak refrigerated overnight.
Drain the chickpeas and place into a mixing bowl. Add all of the other ingredients and stir to combine.
Place all ingredients in a food processor and process until the chickpeas are broken up to the size of lentils.
Roll the wet mix into 50 g flattened balls and refrigerate until needed.
Tahini-lemon sauce
Place all of the ingredients into a mixing bowl and whisk together until smooth. Refrigerate until needed.
Green pepper and apple relish
Place the green peppers, apples, garlic and ginger in a food processor and process until the size of lentils. Combine with all of the other ingredients in a pot and bring to a boil.
Reduce the heat to a simmer and continue cooking until the relish is glossy, thick, and delicious, about 45 minutes.
Refrigerate until needed.
Venison
Pre-heat a grill and a deep fryer.
Allow the green pepper relish and tahini sauce to come to room temperature.
Drizzle the venison with olive oil, salt, and pepper. Grill the venison to rare and place in a warm spot to rest.
To serve
Fry the falafel at 180°C / 350°F until medium brown, about 3-4 minutes. Season with a sprinkle of salt.
Place the falafel in the middle of a serving dish. Drizzle with tahini lemon sauce and garnish with microgreens.
Slice the venison wafer thin. Gather into nice mounds and place on top of the dressed falafel
Finish with a small scoop of green pepper relish on the venison and serve.
