Smoked venison capaccio with raspberry balsamic dressing
With Nadia Lim
300g venison fillet
2 Tbsp brown sugar
Salt and freshly ground black pepper
1/2 cup raspberries (fresh or frozen)
1/4 cup balsamic vinegar
2 tsp sugar
2 Tbsp extra virgin olive oil
Watercress and/or coriander for garnish
Mix the brown sugar, salt and pepper in a bowl, then add venison fillet and coat well.
To set up the smoker; line a wok or deep fry pan with tin foil. Place a small handful of woodchips inside, then place a cake rack on top to fit inside the wok/fry pan. Place the venison fillet on the rack, cover tightly with tinfoil, and place lid on top. Place smoker on top of the element on high heat. Smoke for 8 minutes.
Heat a little oil in a pan, and sear the venison 30 seconds on each side to colour. Season well. Roll in cling film tightly to get a nice, round shape. Tie ends and freeze until hard (at least 4-5 hours).
To make the dressing, put raspberries, balsamic and sugar in a small pot. Bring to the boil, stir and reduce by a third. Allow to cool, add olive oil and season to taste.
Remove cling film from the venison and slice as thinly as possible.
To serve, place slices of venison around a plate, slightly overlapping. Place a small handful of watercress and/or coriander in the middle. Dress the venison with the raspberry balsamic.
(TX: 31 May 2011)