This dish is a really good example of how well venison meat and exotic spices go together. This is the dish i’m gonna make out of the saddle of my summer buck. It’s perfect for a bbq-dinner with family and friends on a nice summer eve.
It does require a little bit of butchery skills, to pull the dish off. But, don’t let that scare you off. It’s really not that hard. Here’s what you do!
When you butcher you your roe deer, leave 4-5 cm of the ribs on the saddle. Cut down on either side of the spine, to release the filets. Cut the ribs of as close to the spine as possible. You can do this with a cleaver or a meat-saw. This way you’ll have the fillets intact, with the ribs attached. Now, you cut the filets into small cutlets and scrape the ribs free of any meat and sinews. Now you are ready to cook!
First you need to marinate the meat. It’s best to do this a day in advance, so the flavours can penetrate the meat. If you’re in a hurry 2 hours will do the trick.
Mix all the ingredients in a bowl. Ad the meat and massage the marinade into the meat. Cover bowl with clingfilm and put it in the fridge.
Season the chops with salt and pepper. Place them on a hot grill, and grill the for 2-3 minutes on each side, so they are pink in the middle.
Server with cous-cous salat and a spoonful of mint yoghurt.
100 ml greek yoghurt
1 tsp cumin
1/4 red onion, grated
1 garlic clove, grated
a good pinch safran
Take an ovenproof dish and add the cous-cous. Pour boiling water over the cous-cous, so it just covers and drizzle with a little olive oil. Cover the dish with cling film and leave it to steam, for 15 minutes.
Remove the film and separate the grains with a fork. Set a side.
Grill the pepper and the chili, till the skin is black. Put both in a freezer bag, and leave to cool. Remove skin, seeds and membrane. Set a side.
Cut the courgette in 3 mm slices lengthways, and cut the aubergine i 3mm slices. Grill all the vegestable slices, so they get nice charred marks on them.
Rip the pepper and the chilli into strips, half the aubergine slices and cut the courgette into 4 cm pieces. Mix all the vegestables with the cous-cous. Ad the herbs, lemonjuice and olive oil and season with salt and pepper.
1 red pepper
1 red chili
1 handful mint, roughly chopped
1 handful parsley, roughly chopped
juice of a lemon
3-4 spsk olive oil
salt and pepper
Mix all the ingredient and season lightly with salt and pepper. Have a taste and adjust the seasoning if needed.
200ml greek yoghurt
1 handful fresh mint, finely chopped
salt and pepper