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Preheat oven to 200c/400f/Gas 6. 1 Place the chicken stock cube in a pan and pour on 150ml/ 1/4 pint boiling water. Add the finely chopped garlic clove and cook for 2-3 minutes. Stir through the chopped oregano. Heat through the nuts in a wok. 2 Transfer to a blender and blend with 2 tbsp olive oil, 4 tbsp of the stock mix and the chilli powder, season. 3 Place the slices of halloumi in a dish. Sprinkle over the lemon juice, juice of 1/2 orange and the chopped sage. Season with salt and pepper. 4 Heat a griddle pan and griddle the cheese slices until browned on both sides. Keep warm. Heat 1 tbsp olive oil in a small ovenproof frying pan and fry the bread cubes. 5 Season with salt, transfer to the oven and bake until golden and crispy. Mix half the raw kale with 2 tbsp chopped mint and the peanut dressing. To serve put the croutes on a plate. Pile on the kale and put the halloumi on top. 6 Melt 25g/1oz butter in an ovenproof frying pan with 1 tbsp olive oil. Add the rosemary sprigs and lemon slices. Dice half the potato and add to the pan. Season with salt and pepper. 7 Transfer to a pre-heated oven and bake for 10-12 minutes. Transfer back to the pan and mash, and season. Put a ring mould on a plate and fill with the mash. Allow to set in a warming oven. 8 Finely slice the other half of the potato on a mandolin. Third fill a medium pan with vegetable oil and, when hot, deep fry the potato slices until golden and crisp. Drain on kitchen paper. 9 Cut a venison steak into strips. Heat 1 tbsp olive oil in a frying pan and fry the venison strips with 2 tbsp balsamic vinegar and 150ml/ 1/4 pint red wine. Keep warm. 10 In a separate pan season the second steak and dry fry for two minutes on either side. Keep warm. Heat 2 tbsp olive oil in a wok. Stir fry the remaining kale with 1 tbsp water, season. 11 To serve, remove the ring from the mash, put the stir fry kale on top with the dry fried venison. Garnish with the crisps. Put the venison strips around the plate. 12 Whip the double cream and stir in the Greek yoghurt, 2 tbsp chopped mint and juice of 1/2 orange. Serve with the forest fruits. Per serving: 1579 Calories (kcal); 120g Total Fat; (67% calories from fat); 13g Protein; 119g Carbohydrate; 55mg Cholesterol; 613mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fruit; 23 1/2 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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