Grilled venison fillet, trout eggs and pistachio.

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