Spoil yourself with Venison Tagliata
Venison is a red meat that is lean and low in cholesterol. Although certain varieties of wild venison can only be bought fresh during the open season, free range (park) venison and farmed venison is available all the year round. I wanted to experiment with a tagliata recipe I normally use for sirloin steak to see if it would work with venison. I marinaded the venison for this version, simply because the supplier was a new one for me and I wasn’t sure how tender it would be. If you know your supplier and you are cooking venison fillet, then I wouldn’t advise doing this. I used haunch steaks which are closer to sirloin in texture, but can be a little tough. Obviously, this scales up well if you have company and it works very nicely with sirloin steak.
1 wild roe venison haunch steak (or farmed if you can’t get scottish venison which is available wild year round)
1 large glass red wine
Olive oil (for cooking)
5 or 6 crushed juniper berries
Other green salad leaves of your choice
3 teaspoons of Balsamic Vinegar
A teaspoon of grainy mustard
Pinch of sugar
1 tablespoons of Virgin Olive oil
Salt and pepper to season
Clove of Garlic
2 large sprigs of Rosemary
3-4 new potatoes
Marinade the venison steak for at least an hour by covering in red wine, olive oil (about 1/3 olive oil to wine) and juniper berries. If you are only marinading for an hour, don’t put the mixture in the fridge, if you are leaving the meat for longer then, obviously you may need to. It’s a good idea to let the meat return to room temperature before you start cooking.
Scrub the new potatoes and if necessary half them. Toss in oil and a little sea salt and put into a baking tray with the rosemary and crushed garlic
Put into a medium oven (about 175c) for 30 minutes.
Meanwhile prepare the dressing for the salad by mixing balsamic vinegar, salt, pepper, sugar, a little mustard and virgin olive oil to taste (I like quite an oily dressing). If you don’t have balsamic, then lemon juice works very well too. You can also add fresh chopped herbs to the mixture, basil and oregano for instance.
Take the steak out of the marinade and pat dry with kitchen paper.
Put a small amount of olive oil into a heavy based frying pan and heat till just smoking.
Cook the steak on a medium to high heat. Depending on the thickness of the steak this can be anything from 1-3 minutes per side. Unless you really hate rare meat, be carefull not to overcook it though. Once done, switch the oven off and put the steak in the oven to rest for a minute or two while you plate the rest of the food.
Dress the salad leaves with about half the dressing and put on plates. Now serve the potatoes on the side. Finally take the steak out of the oven and slice as finely as you can with a very sharp knife. Mix the venison slices into the salad and pour over the remaining dressing.
Voila! Venison Tagliata – pour yourself a glass of red wine and enjoy!