Rare Venison Fillet Salad with Fried Onion Rings and Horseradish

A recipe from Jodie Evans, Crackenback Farm

This delicious salad regularly appears on our Autumn and Winter Menu. Give it a go and home, it’s easy! Using Kosciuszko Wild Venison Venison of course.

Method

Finely chop the thyme and rosemary, and mix with salt, pepper and sumac.

Roll the Venison fillet in the seasoning mix, really pressing it in and wrap tightly in plastic and refrigerate for an hour or so. Heat a fry pan, and seal the fillet on all sides, and place in a moderate to cool oven (80-90 degrees Celsius) and cook until the centre reaches 50 degrees. (use a cooking thermometer or just wing it!) If you prefer the meat more cooked, take it a bit further, but my advice it not to cook venison filet over 56 degrees, and the meat is so lean, and it’s just not very nice. This could take an hour or longer depending on the temperature of your oven.

For the horseradish cream, place sour cream, horseradish, mustard, chopped chives, salt, pepper and the grated rind of half the lemon in a bowl and mix with some lemon juice to taste.

For the onion rings, slice the onions into one-centimetre rounds (just use the big ones)

Mix flour and baking powder in a bowl and whisk in the beer slowly until the batter resembles thick cream.

In a separate bowl, place some flour. Dip your onion rings in the flour, then the batter, and deep fry, either in a deep fryer, on in a pot of hot oil (temperate 180 Degrees) Also fry the drained and towel dried capers in the oil until they are crisp.

To assemble the salad, thinly slice the Venison and arrange on the plate. Spread some of the cream on the meat, followed but some picked watercress and piled up hot onion rings. Scatter fired capers and shaved Parmesan around the plate and finish with a little lemon juice, olive oil and seasoning

Crackenback Farm

914 AlpineWay, Crackenback NSW 2627, Snowy Mountains, Australia.
www.crackenback.com | [email protected] | Tel:(02) 64 562 601