Summer is coming, and this month Mark Gough has been inspired to roll out the barbecue for this venison recipe
In the summer, venison makes for a much tastier and healthier barbecue than beef. This venison recipe offers a simple dish that is rich with flavour and quick to cook.
- 250g venison saddle
- Half an aubergine, sliced and grilled
- 2 tomatoes
- 2 spring onions
- 1tbsp sweet chili sauce
- 3tbsp crème fraiche
- Salt and pepper
- 1tbsp olive oil
- Sherry vinegar dressing
Filleting the venison saddle:
- With a sharp knife cut down and away from the bone.
- Scrape down the bone, snap it off and cut round it.
- Cut along the rest of the bone to remove the meat and then open up the joint.
- By following the seams in the meat you can cut out the steaks.
- Finish your preparation of the venison by taking the sinews off the meat.
How to cook this barbecue venison recipe:
- Slice the aubergine, season with salt and pepper and gently cook on the barbecue for 4 or 5 minutes, turning occasionally.
- Season the venison with salt, pepper and a sprinkle of sugar and roll in a tiny amount of oil.
- Place the saddle on the barbecue and cook for approximately 8 minutes, turning occasionally.
- Mix the crème fraiche and chili sauce together and serve on the side.
- Make up the sherry vinegar dressing by chopping the spring onion and adding 1tsp sherry vinegar and 1 tbsp of olive oil, a splash of orange juice and salt and pepper.
- Slice the venison thinly and serve placed on a bed of aubergines and sliced tomato – and pour the dressing over. Then serve.