I bought some venison recently, and decided i’d have a go at cooking it…
The dish consisted of two small venison fillets, braised in a red wine, beef stock, butter, and leek mixture… Cooked until just medium rare.
It was served over a peccorino (sheeps cheese similar in texture to parmesan) and cream mash, and had some rosemary buttered peas and carrots thrown in for some form of nutritional balance.
The peas were fresh organic peas I bought from the cityfarm fruit and vege markets.
I think the venison was still a little tough… but other than that it was all quite tasty.
The wine was a delicious fruity NZ Pinot Noir from Central Otago… Rippon Estate… sublime.
This is another little tip I picked up from the Food & Wine Conversations with Kate Lamont. If anyone reading this is from Perth, I can not highly recommend these events enough. $60 for 6 courses of exquisite food, matched with equally superb wines… then you get a description of each dish as it’s being brought out by Kate herself, and to top it off you get to take home the recipes !
This little trick wasn’t one of the recipes, but did make an appearance as a garnish on the herbed risotto I mentioned earlier.
The concept is simple. You take a large quantity of both extra virgin olive oil and fresh basil.
The more industrious among you may then choose to pulverise your basil in a mortar & pestle, while gradually adding quantities of olive oil.
I however, am a generally lazy cook, and going to the effort of making flavoured olive oil is enough for one day… So i wisely choose to throw a large quantity of fresh basil and olive oil into my blender (kitchen whizz/insert colloquial term here) and completely eviscerate the mixture until its basically turned into sloppy green sludge.
At which point you’re essentially done.
You then take this concoction and put it into a container that can be sealed tightly and store it in the fridge.
The longer you leave the basil leaves in the mixture the more luminous the shade of green of your final product will be, and of course the stronger of the flavour of the basil through the oil.
I left mine in for a day or two, and then poured the mixture out through a strainer to get rid of the pulp, and leave just the oil, at which point it was transferred into an old olive oil bottle i conveniently had lying around.
So there you have it. The whole process of making the oil takes at most a half hour or so. Once its made you can use it as a funky garnish around your plates, or to add a bit of different slant to pasta/potato/salad dishes. The mind boggles at the possibilities.
This is a simple recipe i came across recently while eating at Lamonts. It was a lot smaller in portion size when i had it there… I seem to have an uncanny knack of making meals a lot bigger than they need to be, but then if it tastes good, i want plenty…
- Arborio or Carnaroli Rice (roughly a cup per person)
- Spanish Onion (diced finely)
- Leek (diced finely)
- Fresh Garlic (crushed)
- 500 mL chicken stock
- A handful each of basil, italian parsely, coriander, chives (basically any fresh green herbs you can get your hands on) roughly chopped
- 1 – 2 cups dry white wine
- salt and fresh cracked black pepper
- Fresh Salmon fillets (sliced into relatively thin strips)
- Salt & Pepper and extra virgin olive oil to season
- Fresh lemon juice
- Place your chicken stock into a large pan with an equal amount of water and bring it to the boil, then turn down the heat and let it simmer
- Fry the onion, garlic, and leek in a pan with some olive oil until soft but not browned
- Add the rice to the vegetables, stir the rice through the mixture, coating the rice
- Add a cup or so of white wine to the mixture, letting it absorb into the mixture
- Turn the heat to medium low on the pan and start adding the stock into the rice a little at a time
- Continue adding stock (i use a ladle full each time) until the rice begins to absorb and the liquid and gets softer
- Test the texture of the rice to see if it is soft enough. You want a little bite to it, or else it will turn into mush
- As the rice is nearly ready throw all your herbs into the mixture, and stir them through.
- Done !
- Season your salmon slices with olive oil, sea salt flakes and cracked black pepper
- If you can, curl the salmon slices into a roll, it should look like a small cylinder at the end. Use a toothpick to fasten the ends if they won’t stay put
- In a hot pan, add a splash of olive oil and sear the salmon on the top and bottom. A minute or so on each side should be plenty
- Drizzle some lemon juice over the salmon as its cooking, lime juice would also add some nice flavour.
- When the salmon is cooked to your liking, serve the risotto into a large plate and add the salmon on top.
- Garnish with more fresh herbs and some crème fraîche if you like
Enjoy with a nice glass of white wine (perhaps a Semillon).
This is my first recipe post, so please be nice :)
- Kangaroo Fillets – If you’re in Australia, these should be available in most supermarkets or butchers, i have no idea how readily available Kangaroo steak is anywhere else in the world, but ask your local gourmet butcher
- Fresh Coriander – As much as you like
- Dried Chilli (or fresh if you prefer)
- Fresh lime juice
- Extra Virgin Olive Oil
- Salt and Pepper
- Kifler Potatoes
- Sweet Potatoes
- Baby Spinach
This isnt really a recipe, more a way of preparing Kangaroo that i think enhances the flavours of the meat. Kangaroo is quite a gamey meat, with strong flavours, and they tie in very nicely with the lime and coriander. The chilli is there just to give it a bit of a kick.
So firstly season your Kangaroo with good extra virgin olive oil and salt and pepper… Then chop your coriander roughly, combine it with your chilli and as much lime juice as you… (Say 30ml if you like numbers), and rub the mixture all over the Kangaroo, massaging it into the meat. You can also use this mixture (along with a good dose of olive oil) as a marinade for more intense flavours.
Then once the meat is properly seasoned, drop it onto your hot place and cook to your desired level of completion… ( Which should always be medium rare :) )
While you’re doing all that, you will have cut your potato and sweet potato into thin slices and laid them on a roasting tray.
Cover them with olive oil (and optionally some crushed dried herbs like coriander seeds, fennel seeds) and salt and pepper, and roast them in the oven until nice and crispy.
Once the vegetables are cooked and the kangaroo done (and has been left to rest), serve the mixture up, placing your vegetables in a stack on top of a small bed of baby spinach (or roquette).
Slice the kangaroo fillets into elegant little portions and lay them on top. Pour the delicious limey/chilli pan juices over the meat.
Now sit down and enjoy with a nice glass of full bodied red wine. I’d suggest an Australian Shiraz.
Bon Appétit !