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Grilled Venison Leg Filet

Grilled Venison Leg Filet
Grilled Venison Leg Filet
Item# grvelegfi

Product Description

Ingredients: 4 leg fillets of NZ venison 1 loaf ciabata 12 ripe tomatoes, deskinned, deseeded and diced 6 shallots, diced 4 cloves garlic 1 small bunch basil 50 ml olive oil 100 ml vegetable oil for frying 1 t sugar 100 ml balsamic vinegar 1 sprig rosemary salt and cracked pepper

Vegetables

1 small eggplant 1 zucchini 1 red onion Red, green and yellow capsicum 4 flat portobello mushrooms 12 green beans Sear meat in a hot pan until brown, cook for a further 6 minutes in 180 deg C oven. Remove and rest uncovered in a warm place for 5 minutes.

Cook shallots and garlic in olive oil until soft, add the tomato and cook slowly for 20 minutes. Add half the sugar, salt and pepper and 1 tablespoon of balsamic vinegar. Add the chopped basil and cook 5 minutes. Cool.

Slice bread into lozenges and fry in the oil until lightly browned. Cut into long triangle shapes and line a small cup or similar mould with bread. Dice remaining bread and add to the tomato mix. Fill the lined dishes with the tomato mix and place in a moderate oven 150 deg C for 10 minutes.

For the vegetables Blanche beans until just soft. Slice all other vegetables, rub with olive oil and season. Grill on a hot plate for 8 minutes.

For the sauce Remove meat from the pan, add balsamic vinegar and sugar to the pan juices and reduce over a high heat by half.

To serve Turn the puddings out onto a large plate and place the grilled vegetables around. Slice each fillet into 5 pieces and place on the vegetables. Pour over the jus. Garnish with a sprig of fresh basil.