Venison and Honey

CRUSTED CARPACCIO, HONEY VINIAGRETTE GARLIC AND HERB BRUSCHETTA, MARINATED OLIVES, HONEY MARTINI

INGREDIENTS

• 1 Venison fillet or loin
• 2-3 tbsp biltong spice
• 2-3 tbsp sesame seeds
• Olive oil to cook
• Salt and pepper to taste
• Clingfilm to wrap it in

METHOD

1. On a board mix the biltong spice and sesame seeds and coat the beef.
2. Heat a non-stick frying pan until very hot, add a slug of olive oil and sear the beef briefly on all sides. Transfer to a plate, cool for 10 minutes then roll up tightly in cling wrap. Freeze for 1 hour then remove from the freezer- slice super thin immediately.
3. Use the blade of a large knife or a cake roller to roll the carpaccio thinner.

 

HONEY VINAIGRETTE

INGREDIENTS

• 1 tbsp Honey
• 3 tbsp Olive oil
• 1 tbsp Mustard
• 1 clove garlic super finely crushed
• 2 tbsp Lemon juice
• Salt and pepper to taste

METHOD 

1. Shake together in a jar and check seasoning adjust to taste.
2. Add some of the lemon rind to taste.

 

BRUSCHETTA

INGREDIENTS

• 4-6 slices lovely homemade pot bread or any bread of your choice
• ¼ cup butter
• 1 bulb garlic, roasted
• 2 Tbsp chopped parsley
• Salt and pepper

METHOD

1. Mix the butter, garlic and parsley.
2. Spread each slice with the garlic butter and toasted until charred on both sides.

 

SALAD

INGREDIENTS

• Mixed leaves like Asian lettuce and raddichio
• Parmesan shavings
• Toasted nuts of your choice

METHOD

1. Toss with olive oil and seasoning

 

OLIVES

INGREDIENTS

• 500g assorted olives ( black, green, Spanish, etc)
• ¾ cup good quality extra virgin olive oil
• 2 tsps coriander seeds, lightly cracked
• 1 tsp fennel seeds, lightly cracked
• 4 cloves garlic thinly sliced
• 1 stalk fresh rosemary
• 2-3 stalks fresh thyme
• 3 bay leaves broken into pieces
• 1 preserved lemon, finely diced
• 1 tsp dried chilli

METHOD

1. Heat the olive oil, add the spices and cook for a minute or so.
2. Add the garlic and carefully add the herbs stand back as you do so as they splatter.
3. Remove from the heat and add all the rest of the ingredients.
4. Pour over the olives and leave to cool.

 

SMOKED CINNAMON AND HONEY MARTINI
Serves:1

INGREDIENTS

• 1 tbsp honey syrup
• 2 tbsp Lemon juice
• 4 tbsp Gin
• Lemon peel or orange peel for serving
• Ice to shake over

METHOD

1. Fill a shaker with ice.
2. Pour the other ingredients over, give it a good shake.
3. Strain into a martini glass.

To prepare the martini glass

1. Heat the end of a cinnamon stick, place it on a plate lined with foil and turn the glass upside down so it covers the cinnamon stick.
2. Leave the glass to fill with smoke then strain the cocktail into the glass.

LORNAS TIP:  to make the honey syrup, dilute the honey 1:1 with boiling water until it is extra runny.