Venison with Asparagus and Sour Cherries
Photography by Photography by Elizabeth Goodall.
Serves: 6
INGREDIENTS
1 kilo piece venison sirloin (we recommend Cervena brand)
Marinade
60 mls olive oil
½ cup sour cherry syrup
60 mls red wine vinegar
freshly ground black pepper
4 cloves garlic, crushed
Salad
5 tablespoons semi dried sour cherries or cranberries
1 punnet cherry tomatoes, halved
800 grams asparagus
sea salt and freshly ground pepper
METHOD
Combine the marinade ingredients and pour half into a shallow dish. Add the venison and coat well. Cover and refrigerate for up to 24 hours. If you don’t have sour cherry syrup, use pomegranate molasses and adjust the amount of red wine vinegar to taste.
Salad: Mix the semi dried sour cherries and the tomatoes with the remaining marinade. Set aside. Snap off and discard the asparagus ends. Toss the asparagus in a little olive oil, salt and pepper. Heat a ridged grill and cook the asparagus until just tender. Place on a serving platter.
Preheat the oven to 200°C.
Remove the meat from the marinade, pat dry and moisten with a little olive oil, salt and pepper. Heat an oven proof sauté pan over a high heat and brown the meat well on all sides. Transfer to the oven and roast for 9 minutes. Turn over and roast for a further 9 minutes for medium-rare meat. Rest the meat, lightly covered, for
at least 10 minutes.
To serve: Slice the venison thinly and place on top of the asparagus. Spoon the dressing over the meat and finish with a grind of black pepper. This dish is delicious served warm or at room temperature. Serves 6 or more when part of a buffet
Sour Cherry Syrup: A product of Iran, this syrup is both sweet and tart. Traditionally served with water and ice as a cool drink, it can also be used in sauces and dressings.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
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!