Venison with Goat’s Cheese, Figs and Honey on a Farro and Broad Bean Salad

, from Issue #71. March, 2017
Photography by Josh Griggs.
    Venison with Goat’s Cheese, Figs and Honey on a Farro and Broad Bean Salad

    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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