Recipes
Brined and seared venison with berries and nuts
Method
Coat the raw meat in the sugar / salt and tea leaves. Let stand for 3 hours turning frequently. Remove, brush off all salt/sugar clinging to the venison and drain.
Heat cooking oil in a pan, apply cracked black pepper to the venison and sear on all sides till well browned. Cool.
Parsnip crisps. Heat 1 cup of cooking oil in a pot, when hot drop in parsnip shavings and fry till stiff, but not browned. Set aside to drain and cool.
To Serve
The venison should have a firm texture. Slice into bite sized cubes and place on the serving dish among a salad of greens like baby arugula, scatter walnuts and berries and top with the fried parsnip. Drizzle over oil, balsamic and salt and pepper to finish.
Preparation: 3 hours
Time to cook: 10 mins
Ingredients
Venison
1 fillet of venison (loin or leg fillet)
1/2 cup coarse salt
2/3 cups brown suger
tea leaves from fruit flavoured tea
2 tblspns cooking oil
Salad
Fresh baby greens
Seasonal berries like raspberries or blueberries
Orange segments
1 cup walnuts
1 parsnip, peeled then shaved with the peeler, oil for frying
olive oil
balsamic reduction
salt and pepper
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