Post by braided-rug on Oct 5, 2006 20:10:05 GMT 10
Rare Roasted Venison, Green Beans, Couscous, Almonds & Harissa
Serves 6
Marinade:
6 x 160-180g venison portions (denver leg cuts or striploin)
125ml (½ cup) olive oil
1 tsp smoky Spanish paprika
2 garlic cloves, finely sliced
a pinch ground cumin seeds
a pinch ground coriander seeds
1 cinnamon stick, broken
1 tbs honey
a few sprigs thyme
2 star anise
Harissa: (makes approx 1 cup)
2 tsp roasted caraway seeds
2 tsp roasted cumin seeds
6 long red chillies, sliced in half lengthways, seeds removed
3 garlic cloves
1 red capsicum, roasted, skin and seeds removed
2 tsp tomato paste
1 tsp smoky Spanish paprika
splash best quality red-wine vinegar
4 tbs olive oil
Couscous:
3 cups (560g) instant couscous
½ salted or preserved lemon, flesh discarded, zest finely diced
75g (½ cup) dried currants
60g (½ cup) slivered almonds, roasted
1 tbs unsalted butter
1 tsp good-quality ground cinnamon
pinch saffron, optional
750ml (3 cups) chicken stock, boiling
¼ cup chopped mint
¼ cup chopped coriander
olive oil
300g green beans, trimmed
250ml (1 cup) jus, demi-glace or veal glaze (available from good delicatessens), optional
salt/freshly ground black pepper
Place the venison in a shallow tray. Whisk together all ingredients for the marinade with a good grind of black pepper. Pour over the venison, cover and refrigerate overnight to marinate.
To make the harissa, pound the caraway and cumin seeds in a mortar and pestle. In a food processor, combine the chillies, garlic, peppers, tomato paste and paprika and begin to process. Scrape down the sides of the bowl and restart adding the vinegar and olive oil. Lastly add the ground caraway and cumin seeds, process briefly and season with salt and black pepper. Harissa keeps well and should be stored in the fridge.
To make the couscous, combine the couscous, salted lemon, currants, almonds, butter, cinnamon, saffron (if using), salt and black pepper in a large bowl. Add the hot chicken stock and stir until well combined. Cover tightly with plastic wrap and steam for 10 minutes. Remove the cover and stir well with a fork. Adjust seasoning if required. Mix in the mint and coriander leaves just before serving.
To cook the venison, preheat the oven to 220C. Remove from marinade and pat dry with paper towels. Heat a heavy-based frying pan over high heat, sear the venison on all sides then cook in the oven for approximately 5 minutes. Remove from pan and rest for at least 5 minutes before slicing.
Blanch the beans in boiling salted water and drain.
To serve, place a spoonful of couscous on each plate with the beans alongside. Slice the venison and lay over the couscous. Spoon over the harissa and drizzle with jus, if using.
From: www.eccobistro.com/recipes/ViewArticle.asp?cmd=view&articleid=94
Serves 6
Marinade:
6 x 160-180g venison portions (denver leg cuts or striploin)
125ml (½ cup) olive oil
1 tsp smoky Spanish paprika
2 garlic cloves, finely sliced
a pinch ground cumin seeds
a pinch ground coriander seeds
1 cinnamon stick, broken
1 tbs honey
a few sprigs thyme
2 star anise
Harissa: (makes approx 1 cup)
2 tsp roasted caraway seeds
2 tsp roasted cumin seeds
6 long red chillies, sliced in half lengthways, seeds removed
3 garlic cloves
1 red capsicum, roasted, skin and seeds removed
2 tsp tomato paste
1 tsp smoky Spanish paprika
splash best quality red-wine vinegar
4 tbs olive oil
Couscous:
3 cups (560g) instant couscous
½ salted or preserved lemon, flesh discarded, zest finely diced
75g (½ cup) dried currants
60g (½ cup) slivered almonds, roasted
1 tbs unsalted butter
1 tsp good-quality ground cinnamon
pinch saffron, optional
750ml (3 cups) chicken stock, boiling
¼ cup chopped mint
¼ cup chopped coriander
olive oil
300g green beans, trimmed
250ml (1 cup) jus, demi-glace or veal glaze (available from good delicatessens), optional
salt/freshly ground black pepper
Place the venison in a shallow tray. Whisk together all ingredients for the marinade with a good grind of black pepper. Pour over the venison, cover and refrigerate overnight to marinate.
To make the harissa, pound the caraway and cumin seeds in a mortar and pestle. In a food processor, combine the chillies, garlic, peppers, tomato paste and paprika and begin to process. Scrape down the sides of the bowl and restart adding the vinegar and olive oil. Lastly add the ground caraway and cumin seeds, process briefly and season with salt and black pepper. Harissa keeps well and should be stored in the fridge.
To make the couscous, combine the couscous, salted lemon, currants, almonds, butter, cinnamon, saffron (if using), salt and black pepper in a large bowl. Add the hot chicken stock and stir until well combined. Cover tightly with plastic wrap and steam for 10 minutes. Remove the cover and stir well with a fork. Adjust seasoning if required. Mix in the mint and coriander leaves just before serving.
To cook the venison, preheat the oven to 220C. Remove from marinade and pat dry with paper towels. Heat a heavy-based frying pan over high heat, sear the venison on all sides then cook in the oven for approximately 5 minutes. Remove from pan and rest for at least 5 minutes before slicing.
Blanch the beans in boiling salted water and drain.
To serve, place a spoonful of couscous on each plate with the beans alongside. Slice the venison and lay over the couscous. Spoon over the harissa and drizzle with jus, if using.
From: www.eccobistro.com/recipes/ViewArticle.asp?cmd=view&articleid=94