CHEF JASON’S GRILLED VENISON
Prep time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour 10 minutes
Serves 2-3
INGREDIENTS
For the Venison:
- 300 g venison loin – we used Kudu
- Salt and pepper, to taste
- 15 ml (1 Tbsp) oil
- 10 ml (2 tsp) butter
For the Zesty Courgette Puree:
- 50 g butter
- 200 g courgettes, cut into slices
- Zest and juice of 1 lemon
- Salt and pepper, to taste
For the Potato Dauphinoise:
- 500 g potatoes, thinly sliced
- 50 g – 100 g butter, melted
- 20 g salt
- 20 g pepper
- 50 g – 100 g parmesan cheese
For the Salsa:
- 100 g dried apricots
- 45 ml (3 Tbsp) white wine vinegar
- 10 g pickled ginger, finely chopped
- 10 ml (2 tsp) honey
- 20 g fresh coriander, chopped
METHOD
For the Venison:
Season the venison with salt and pepper to taste. Heat a frying pan with the oil and butter and fry the venison on a medium-high heat for about 10 minutes or to your liking. Remove and set aside to rest until needed. Slice and serve.
For the Zesty Courgette Puree:
Heat a pan with the butter, add the courgettes, lemon zest and juice and cook for about 10 minutes. Season with salt and pepper, to taste. Blend until smooth.
For the Potato Dauphinoise:
Preheat the oven to 180°C. Layer the potatoes in a baking tray, brushing with butter, adding seasoning and sprinkling with some parmesan. Continue until all ingredients are used. Bake in the oven for about 40 minutes or until cooked and golden.
For the Salsa:
Combine all ingredients in a mixing bowl and season with salt and pepper.
To Plate:
Plate all components of the dish to your liking.
Thank you to Chef Jason Fortuin, Executive Chef at the Drosty Hotel.
Follow him on @the_big_cheffff
