Recipes Main Ingredient Venison
Recipe by Chef Graham Brown.
Grilled Cervena Chops, Ingredients:
1 Cervena Venison rack, frenched
oil for coating chops
salt and pepper, to taste
Cervena Medallions with Pancetta, Ingredients:
6 Cervena Venison Medallions, from the leg or loin
6 strips of pancetta (or similar streaky thin-cut bacon)
4 bamboo skewers
Medallion Marinade, Ingredients:
1/4 C. olive oil
2 cloves garlic, crushed
1 t. chopped fresh thyme
1 t. chopped fresh oregano
salt and freshly-ground black pepper, to taste
Venison Rissoles, Ingredients:
1 1/2 lb. Broadleaf Venison, minced
1 small onion, finely diced
1 T. Dijon mustard
1 t. salt
4 heaping T. instant mashed potato (or breadcrumbs)
1 handful chopped fresh parsley
1/4 C. cold meat stock or ice water
Grilled Seasonal Vegetables, Ingredients:
Selection of available in-season vegetables such as zucchini, aubergine, capsicum, asparagus, beans, red onion, corn, flat mushrooms, or young fennel bulb.
Preparation:
Grilled Cervena Chops:
Separate cutlets and trim any meat from rib bones then oil and season with salt and pepper.
Grill on hot BBQ for 5 minutes on each side. Rest prior to serving.
Cervena Medallions with Pancetta:
Mix together all of the marinade ingredients.
Add venison medallions to the marinade mix, cover and refrigerate for 1 to 2 hours.
Wrap pancetta around medallions, and skewer 3 medallions onto two skewers. This helps with handling on the bbq.
Grill on a hot bbq for 3 minutes each side. Rest before serving.
Venison Rissoles:
Mix salt with mince and let stand for 5 minutes.
Add all other ingredients and mix thoroughly.
Using wet hands, shape into patties. Keep covered and chilled until ready for use.
Cook on a hot oiled hotplate, 2 to 3 minutes on each side being careful not to overcook as venison is very lean.
Grilled Seasonal Vegetables:
Chop seasonal vegetables into bite-size pieces and coat generously with olive oil and chopped garlic. Add a few small sprigs of
basil, oregano and thyme and grill on the hot plate until just al dente.
To Serve:
Serve with fresh crusty bread and a selection of your favourite bbq sauces.
serves 6