Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Grilled venison fillet, trout eggs and pistachio.

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    Grilled venison fillet, trout eggs and pistachio.

    Post  Admin on Mon Jun 11, 2018 11:39 pm

    Serves 4.
    Takes 30 minutes plus overnight marinating.


    Venison fillet.

    720g of venison, fillet, trimmed
    1 sprig of thyme
    1 sprig of marjoram
    2 garlic cloves, sliced
    50ml of olive oil
    salt to season
    pepper to season


    Sauce.

    300g of pistachio nut
    100ml of vegetable stock
    30ml of olive oil
    salt


    To serve.

    4 tsp trout eggs
    olive oil


    1
    Pick the leaves from the thyme and marjoram and mix with the garlic cloves and oil. Mix with the venison and marinade overnight
    1 sprig of thyme
    1 sprig of marjoram
    2 garlic cloves, sliced
    50ml of olive oil
    720g of venison, fillet, trimmed

    2
    Discard the marinade then season the venison with salt and pepper. Cook on a barbecue or under a hot grill for 8-10 minutes turning occasionally. Leave to rest for at least 5 minutes
    salt to season
    pepper to season


    3
    Blitz the pistachios in a blender with the vegetable stock and olive oil until you have a thick purée consistency. Season with salt to taste

    4
    To serve, cut the venison into medallions and divide between 4 plates. Top with the trout eggs. Pipe dots of the pistachio purée and drizzle with olive oil to finish
    4 tsp trout eggs
    olive oil


      Current date/time is Mon Dec 17, 2018 11:34 am