Grilled venison fillet, trout eggs and pistachio
Item 1 of 1
- medium
- 4
- 30 minutes
With succulent medallions of venison, this dish from Alessandro Gavagna is packed with flavour and is sure to impress on any occasion.
First published in 2015
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Ingredients
Metric
Imperial
Venison fillet
- 720g of venison, fillet, trimmed
- 1 sprig of thyme
- 1 sprig of marjoram
- 2 garlic cloves, sliced
- 50ml of olive oil
- salt to season
- pepper to season
Sauce
- 300g of pistachio nuts
- 100ml of vegetable stock
- 30ml of olive oil
- salt
To serve
- 4 tsp trout eggs
- olive oil
SAVE RECIPE
Method
1
Pick the leaves from the thyme and marjoram and mix with the garlic cloves and oil. Mix with the venison and marinade overnight
- 1 sprig of thyme
- 1 sprig of marjoram
- 2 garlic cloves, sliced
- 50ml of olive oil
- 720g of venison, fillet, trimmed
2
Discard the marinade then season the venison with salt and pepper. Cook on a barbecue or under a hot grill for 8-10 minutes turning occasionally. Leave to rest for at least 5 minutes
- salt to season
- pepper to season
3
Blitz the pistachios in a blender with the vegetable stock and olive oil until you have a thick purée consistency. Season with salt to taste
- 300g of pistachio nuts
- 100ml of vegetable stock
- 30ml of olive oil
- salt
4
To serve, cut the venison into medallions and divide between 4 plates. Top with the trout eggs. Pipe dots of the pistachio purée and drizzle with olive oil to finish
- 4 tsp trout eggs
- olive oil
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