Wednesday , July 17 2019
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Venison on the bbq

Norfolk Venison, soft corn tortillas, smokey pepper and chocolate sauce, parsley and coriander salsa

Andrew JonesBy Andrew Jones, The Dial House, Reepham

INGREDIENTS

For the Venison:
12 cloves
1tsp of black peppercorns
½tsp of coriander seeds
2 star anise
4tsp of sesame seeds
1 stick of cinnamon
500g of venison loin trimmed by the butcher

For the Mole Poblano:
2 red peppers
2 tomatoes
3 cloves of garlic
½ onion
3tbsp of spice mix
1 chipotle chilli
1/3 cup almonds
1/3 cup peanuts

1 slice of sourdough bread
½ cup raisins
100g of dark choc
200ml of chicken stock

For the Soft Corn Tortillas:
1 ½ cups of masa harina (Mexican corn meal)
1 ¼ cups of warm water
Pinch of salt

For the parsley/coriander Salsa:
1 bunch parsley
1 bunch of coriander
1/2 clove of garlic
1 green chilli, de seeded
1 lime juice
1tsp of xv rapeseed oil
Salt to taste

METHOD
1. Light the BBQ

2. Toast the spices for the venison rub in a cast iron skillet over the BBQ and roughly blitz in a spice grinder

3. Roll the venison loin in the spice mix and set aside

4.  Roast the peppers, tomatoes, garlic and onion over the BBQ until blackened but not burnt

5. Fry the almonds, peanuts and bread in the skillet in a little oil until golden. Add the spices, chipotle and raisins at the end and half the chicken stock

6. Blitz together the spice mix and roasted vegetables with the chocolate, add the little more stock if needed and reserve

7. Blitz all the ingredients for the salsa together in a blender and reserve

8. Start grilling the venison loin over the coals until medium rare, rest off the heat

9. Mix the masa harina with warm water and knead until you have a soft, pliable dough

10. Press golf ball sized pieces of the dough with a taco press and cook in the skillet for 30 seconds each side until they puff. Reserve and keep warm

11. Carve the venison into slices, serve on a warm tortilla with a blob of mole and a drizzle of salsa

12. Smash it into your face with a shot of tequilla!

See Andrew at the East Anglian Game and Country Fair
Cookery Theatre on Saturday April 27 at 1:30pm

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