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.
Related Content
RecipeVenison Medallions with Red Wine and Berry Pan Sauce
Article by Claire Aldous
RecipeVenison Roast Sandwiches with Feta, Grilled Eggplant and Beetroot Relish
Article by Sarah Tuck
RecipeVenison Mince, Rocket and Aioli Blue Cheese Sliders
Article by Silver Fern Farms
RecipeRoast Venison with Brussels Sprouts and Chestnuts
latest issue:
Issue #101
It’s summertime, and we’re getting 2022 off to a sizzling start with the latest issue of dish! We crank up the heat and the drool-factor with our barbecue favourites including tandoori-style chicken and juicy steaks, followed by fresh and vibrant salads that are light on meat but big on flavour. We also, dunk, drip and drizzle our way through summer condiments that are good enough to eat on their own. And our Dinner for Six section is back to serve up another cracking set of menus that will impress your guests. We then speed things up with our latest collection of quick and easy Food Fast recipes before taking our sweet time with decadent bakes and desserts.