Venison with Goat’s Cheese, Figs and Honey on a Farro and Broad Bean Salad
Photography by Josh Griggs.
This is my perfect any-night dinner – for entertaining or just a family meal. Lamb rump or shortloins can be used in place of the venison.
Serves: 4–6
INGREDIENTS
1–2 venison roasts, depending on how many you want to serve
1 bag broccolini, blanched
100 grams aged goat’s cheese, sliced
2–4 figs, quartered
runny honey
sea salt and black pepper
Salad
¾ cup farro, rinsed and drained
4 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
2 cups broad beans, blanched and peeled
handful mint leaves
METHOD
Preheat the oven to 200°C fan bake.
Salad: Cook the farro in boiling water for about 15 minutes or until just tender. It will still have a slightly chewy texture.
Drain and rinse in cold water then drain well again.
Whisk the olive oil, lemon juice and garlic in a large bowl and stir in the farro and broad beans. Rip most of the mint and add.
Venison: Season with salt and pepper.
Heat a little oil in an ovenproof sauté pan and when hot, sear the venison on all sides. Transfer to the oven and roast for about 16 minutes for medium-rare meat. Set aside, loosely covered and rest for 10 minutes.
To serve: Divide the salad between plates and top with the broccolini. Slice the venison and arrange over the salad.
Add the goat’s cheese and figs and drizzle both with honey and a grind of pepper and scatter over the remaining mint.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!