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Slow roasted venison - (Goulash Strips or diced) - with rice, broad beans and burnt onion

1/2 Cup (125ml) Sherry

1/4 Cup (45g) brown sugar

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon sumac

4 cloves garlic, crushed

sea salt and black pepper

1.2kg venison diced

300 gr pork belly - DICED

1/3cup (80ml) extra virgin olive oil

1 cup basmati rice

11/3 cups(330ml) water

1 onion, thinly sliced into rounds

1 tablespoon plain flour

1 x 400g can chick peas

2 cups(300gr) frozen broad beans, blanched

1/4 cup (40gr)currants

1 cup dill, thyme and rosemary, finely chopped

micro leaves to serve

PRE HEAT OVEN TO 200 DEGREES CELSIUS

Place vinegar, sugar, cumin, coriander, sumac, garlic, salt & pepper in a medium bowl and mix to combine. Add 200 ml water in baking tray. Place the meat in dish and cover with marinade. Cover with foil and cook for 1 and a half hour to 2 hours. Heat 1 tablespoon oil in saucepan add rice and cook stirring for 1 minute. Add the water and bring to the boil and cover with lid, cook for 15 minutes.

Now fry the onion add flour in the pan - burn half of the onion. Add chick peas + currants and warm up - in pan add blanched broad beans - Serve in one dish - add all together and last add micro herbs to serve.

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