Home
YIELD: 4 Servings
PREP: 5 mins COOK: 10 mins READY IN: 15 mins
Ingredients
250 grams loin venison
15 grams Butter
2 sprigs rosemary
1 small baguette
4 cloves garlic whole
1 tbs dried thyme
130 grams watercress
1 small handful parsley
75 grams pine nuts toasted
75 grams parmesan finely grated
Instructions
Remove the steak from the fridge and allow to come to room temperature. Make the toasts ahead of time- slice the baguette along its length to make rounds half an inch thick. Heat the oven to 180 degrees C and toss the baguette pieces in an oven tray with 3 cloves of garlic crushed, the dried thyme, 3 tbs of olive oil and salt and pepper. Mix everything really well to get the garlic and herb flavour through the bread.
Place the toasts in the hot oven and cook for 6 minutes shaking the tray carefully halfway through. When crisp and golden remove the tray and set to one side.
To make the pesto combine the watercress, parsley, last clove of garlic, 50g pine nuts, 50g parmesan, 5 tbs of olive oil and a good pinch of salt and pepper in a food processor and pulse together until combined. Alternatively chop the watercress and parsley and bring together other ingredients in pestel and mortar. Add the juice of half a lemon and check for seasoning on pesto- if slightly too thick stir in a dash of olive oil to loosen.
Heat a heavy frying pan over a high heat to cook the steak. Season the meat with salt, add a dash of vegetable oil to the pan followed by the steak. Cook for 2 minutes on each side then add the butter and rosemary to the hot pan. Remove the pan from the heat and allow the meat to rest in the butter for a minute before removing to a plate to finish resting for two minutes and then thinly slicing.
To serve spread some watercress pesto onto the toasts followed by a slice of muntjac and a dash of pesto and on the meat too. Scatter remaining pine nuts, parmesan and watercress on serving platter to garnish.
PREP: 5 mins COOK: 10 mins READY IN: 15 mins
Ingredients
250 grams loin venison
15 grams Butter
2 sprigs rosemary
1 small baguette
4 cloves garlic whole
1 tbs dried thyme
130 grams watercress
1 small handful parsley
75 grams pine nuts toasted
75 grams parmesan finely grated
Instructions
Remove the steak from the fridge and allow to come to room temperature. Make the toasts ahead of time- slice the baguette along its length to make rounds half an inch thick. Heat the oven to 180 degrees C and toss the baguette pieces in an oven tray with 3 cloves of garlic crushed, the dried thyme, 3 tbs of olive oil and salt and pepper. Mix everything really well to get the garlic and herb flavour through the bread.
Place the toasts in the hot oven and cook for 6 minutes shaking the tray carefully halfway through. When crisp and golden remove the tray and set to one side.
To make the pesto combine the watercress, parsley, last clove of garlic, 50g pine nuts, 50g parmesan, 5 tbs of olive oil and a good pinch of salt and pepper in a food processor and pulse together until combined. Alternatively chop the watercress and parsley and bring together other ingredients in pestel and mortar. Add the juice of half a lemon and check for seasoning on pesto- if slightly too thick stir in a dash of olive oil to loosen.
Heat a heavy frying pan over a high heat to cook the steak. Season the meat with salt, add a dash of vegetable oil to the pan followed by the steak. Cook for 2 minutes on each side then add the butter and rosemary to the hot pan. Remove the pan from the heat and allow the meat to rest in the butter for a minute before removing to a plate to finish resting for two minutes and then thinly slicing.
To serve spread some watercress pesto onto the toasts followed by a slice of muntjac and a dash of pesto and on the meat too. Scatter remaining pine nuts, parmesan and watercress on serving platter to garnish.
