Ingredients
400g fully trimmed venison loin
MARINADE
- 1 tbsp yoghurt
- 1⁄2 tbsp smoked paprika
- Worcester sauce
- 1⁄2 garlic clove
- Thyme
- Orange zest
FLATBREAD
- 140g self-raising flour
- 150g yoghurt
- 1⁄2 tsp salt
- 1⁄2 tsp zaatar
- 1 tbsp olive oil
PICKLED CUCUMBER & FENNEL
- 1⁄4 cucumber
- 1⁄2 bulb fennel
- 25ml cider vinegar
- 10g sugar
- 5g sea salt
- 10g chopped dill
ELDERFLOWER YOGHURT
- 100ml yoghurt
- 1 head of fresh elderflowers (you can replace with 1 tsp elderflower cordial)
- 1/2 lemon juice & zest
GARDEN HERB DRESSING
- 50g mixed fresh soft herbs (whatever you have available)
- 1 clove garlic
- 1⁄2 red chilli (finely diced)
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 orange juice & zest*This dressing is great with whatever herbs you have available in your garden: parsley, tarragon, basil, dill, tarragon, coriander, chervil, lovage etc
Method
MARINADE
- Combine the yoghurt, smoked paprika, garlic, thyme and orange zest.
- Marinade the venison loin for 4 hours.
- To cook, grill on a hot BBQ or sear in a hot pan on a hob, 2 minutes on each side depending on the size of the loin and leave to rest.
FLATBREAD
- Combine all the ingredients and knead to a smooth dough.
- Leave to rest for 30 mins. lightly flour your bench and roll out to 20cm diameter.
- To cook; you can either cook on your BBQ or in a hot pan – 1 minute on each side.
Once cooked wrap in a clean tea towel to steam.
PICKLED CUCUMBER & FENNEL
- Finely shred the fennel and cucumber.
- Add the vinegar, salt, sugar and chopped dill and mix well.
- Leave to marinade in the fridge for a minimum of 1 hour.
ELDERFLOWER YOGHURT
- Infuse your yoghurt overnight with your cleaned elderflower heads.
- Pass your infused yoghurt through a sieve.
- Season with lemon juice and zest & salt.
GARDEN HERB DRESSING
- Combine all your chopped herbs with the remaining ingredients in the dressing. The dressing should have a nice piquancy, you can add extra chilli if you prefer it spicy.
