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Ingredients :
  • 4 Leg Fillets of NZ Venison
  • 1 Loaf Ciabata
  • 12 Ripe Tomatoes, deskinned, deseeded and diced
  • 6 Shallots, diced
  • 4 Cloves Garlic
  • 1 Small Bunch Basil
  • 50 ml Olive Oil
  • 100 ml Vegetable Oil for frying
  • 1 t Sugar
  • 100 ml Balsamic Vinegar
  • 1 Sprig Rosemary
  • Salt and Cracked Pepper

Vegetables:

  • 1 Small Eggplant
  • 1 Zucchini
  • 1 Red Onion
  • Red, Green and Yellow Capsicum
  • 4 Flat Portobello Mushrooms
  • 12 Green Beans
Directons :

Sear meat in a hot pan until brown, cook for a further 6 minutes in 180°C oven. Remove and rest uncovered in a warm place for 5 minutes.

Cook shallots and garlic in olive oil until soft, add the tomato and cook slowly for 20 minutes. Add half the sugar, salt and pepper and 1 tablespoon of balsamic vinegar. Add the chopped basil and cook 5 minutes. Cool.

Slice bread into lozenges and fry in the oil until lightly browned. Cut into long triangle shapes and line a small cup or similar mould with bread. Dice remaining bread and add to the tomato mix. Fill the lined dishes with the tomato mix and place in a moderate oven 150°C for 10 minutes.

For The Vegetables:

Blanche beans until just soft. Slice all other vegetables, rub with olive oil and season. Grill on a hot plate for 8 minutes.

For The Sauce:

Remove meat from the pan, add balsamic vinegar and sugar to the pan juices and reduce over a high heat by half.

To Serve: Turn the puddings out onto a large plate and place the grilled vegetables around. Slice each fillet into 5 pieces and place on the vegetables. Pour over the jus. Garnish with a sprig of fresh basil.