Grilled Venison Loin
Flatbread, Elderflower Yoghurt
Pickled Fennel, Cucumber
& Garden Herb Dressing

Grilled Venison Loin
Flatbread, Elderflower Yoghurt
Pickled Fennel, Cucumber
& Garden Herb Dressing

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

  1. Combine the yoghurt, smoked paprika, garlic, thyme and orange zest.
  2. Marinade the venison loin for 4 hours.
  3. 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

  1. Combine all the ingredients and knead to a smooth dough.
  2. Leave to rest for 30 mins. lightly flour your bench and roll out to 20cm diameter.
  3. To cook; you can either cook on your BBQ or in a hot pan – 1 minute on each side.
  4. Once cooked wrap in a clean tea towel to steam.

 

PICKLED CUCUMBER & FENNEL

  1. Finely shred the fennel and cucumber.
  2. Add the vinegar, salt, sugar and chopped dill and mix well.
  3. Leave to marinade in the fridge for a minimum of 1 hour.

 

ELDERFLOWER YOGHURT

  1. Infuse your yoghurt overnight with your cleaned elderflower heads.
  2. Pass your infused yoghurt through a sieve.
  3. Season with lemon juice and zest & salt.

 

GARDEN HERB DRESSING

  1. 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.

 

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