Ingredients
- Crudo
- 2 x 200gr Red Tussock Denver leg loins.
- Sea Salt.
- Cracked Black Pepper
- Vinaigrette
- 1 tbsp Otago Manuka flower honey.
- 1 tbsp White Vinegar.
- 50ml Grapeseed Oil.
- ½ tsp rosemary leaves.
- ½ tsp Soy Sauce.
- Salt & Pepper
- Garnish
- Wild Rocket.
- Parmesan Cheese.
- Nasturtium first leaves.
- Calendula Flower.
Fresh Appetizer of Red Tussock Venison Crudo
Method
- In a very hot fry pan seal the loins, just few seconds per side
- Season and put aside
- Meanwhile whisk the honey and the vinegar in a bowl until mixed
- Keep whisking while slowly adding the oil to emulsify
- Then chop and incorporate the rosemary and the soy sauce
- Season
- To serve Place a spoonful of the vinaigrette on the plate
- With a sharp knife slice the venison finely and place overlapping slices on the center of the plate
- Garnish with the leaves and the parmesan shavings
Comments
Sitting on a marinade with Otago manuka flower honey & rosemary vinaigrette quite sweet and spicy, garnished with the sharp flavor of parmesan shaved cheese and nutty notes of wild rocket from our garden.
By Pedro TT
Thanks to Pedro for this recipe, and to Red Tussock Venison for providing the venison for this recipe.
