serves
10
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
10
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 sprig fresh thyme, finely chopped
- 1 tbsp Maldon sea salt
- 1 tbsp cracked pepper
- splash of truffle oil
- 650 g venison strip loin
Rocket, fig, pear and parmesan salad
- 2 pears
- 5 fresh figs
- 1 shallot, finely sliced
- 1 lemon, cheeks cut off
- splash of olive oil
- 150 g rocket
- Maldon sea salt and pepper, to taste
- 50 g Parmigiano-Reggiano, finely grated
Drink David Hook Reserve De Novo Bianco 2012, Central Ranges, NSW
Instructions
Combine the thyme, salt and pepper in a medium-sized roasting tray. Rub the truffle oil into the venison and roll into the herbs and seasoning.
In a hot pan, seal all sides of the meat, taking care not to cook it too much. You only want to brown the outside and cook a little bit of the meat so that the inside is raw.
Wrap in cling wrap and chill while you make the salad.
Quarter the pears and remove the core. Slice the quarters very thinly and place into a mixing bowl. Cut the figs into eighths and place into the bowl. Add the shallot and squeeze two cheeks of the lemon into the bowl. Add the olive oil. Gently toss with your hands and carefully fold in the rocket and season.
Slice the carpaccio thinly and arrange on a plate. Place a small amount of the salad on the plate. Drizzle with truffle oil and sprinkle over the Parmigiano-Reggiano. Enjoy.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
