Muratie Venison Experience 24-26 August 2012

                                                                   Great for summer

Venison Tartare...

Wildsamoosas met Phyllo

Herbed Fillet of Venison

2 kg Venison fillet or striploin

2 teaspoons ground black pepper

50 g butter

½ cup light olive oil

¼ cup virgin olive oil

2 tablespoons white wine vinegar

2 tablespoons French mustard

2 tablespoons mayonnaise

2 teaspoons Worcestershire sauce

1 tablespoon chopped capers

¼ cup finely chopped fresh chives

¼ cup finely chopped fresh parsley

1 teaspoon finely chopped fresh thyme

2 teaspoons finely chopped marjoram

45 g Parmesan shavings

Preheat oven to 210  degrees. Trim meat of excess fat & sinew.  Tie meat securely with string at regular intervals to retain its shape.  Rub meat all over with pepper.  Heat butter and oil in large heavy based frying pan.  Cook meat over medium high heat until all sides are brown.  Place meat in large baking dish.  Bake 1 to1 ¼ hour .  Remove from aven.  Wrap in foil then in tea towel.  Cool and refrigerate for up to 24 hours.

Combine oils and vinegar in a jug.  Then devide between 2 bowls,  Add mustard an mayo to one bowl  and Worcestershire sauce,capers and herbs to the other.  Mix each well.

Cut meat into thin slices.  Pour mayo dressing onto serving platter, arrange overlapping slices of venison on top, drizzle with herb dressing and sprinkle with cheese shavings.