Home > Recipes > Venison Fillet with Sesame and Coriander
Venison Fillet with Sesame and Coriander
Serves 4.
Served with Tomato Fondue and Spicy Apples
Ingredients
600g Venison Fillet
1 tbsp Mustard
1 Bay Leaf
1 tbsp Ginger, finely chopped
1 tbsp each of Black and White Sesame Seeds
1 tbsp Coriander Seeds, coarsely ground
1 tbsp Vegetable Oil
Thyme Sprigs to garnish
For the Tomato Fondue:
500g Plum Tomotoes, roughly chopped
100g Brown Sugar
100ml White Vinegar
1 tsp Onion Seeds
1 tsp Cumin Seeds
2 Green Cardomoms
1 Bay Leaf
1 Small Cinnamon Stick
1 tsp Root Ginger, freshly grated
For the Spicy Apples:
1 tbsp Vegetable Oil
0.5 tsp Root Ginger, freshly grated
Half a Red Onion, thinly sliced
2 Granny Smith Apples, peeled, cored and cut into sticks
2 Sprigs Fresh Lemon Thyme
1 tsp Cumin Seeds, toasted and coarsely ground
1 tsp Coriander Seeds, toasted and coarsely ground
0.25 tsp Turmeric
0.5 tbsp Apple Jelly
1 tbsp Lemon Juice
0.5 tbsp Mayonnaise
1 tbsp Coriander Leaves, finely chopped
Method
Brush the mustard on the venison. Crush the bay leaf and rub it over the meat. Mix the ginger, sesame seeds and coriander with the oil and rub mixture over the meat. Cover and leave to marinade for 30 minutes.
For the tomato fondue, mix all ingredients together in a heavy-based pan and bring to the boil. Reduce the heat and simmer uncovered for 20-25 minutes, until the mixture thickens to a chutney consistency. Preheat the oven to 180C/Gas Mark 4.
For the spicy apples, heat the oil in a pan and cook the ginger and onion until translucent. Add the apples, lemon, thyme, cumin, coriander and turmeric, then cook, stirring for 2-3 minutes. Add the apple jelly and lemon juice. Remove from the heat and stir in the mayonnaise and coriander leaves until well mixed. Keep warm until required.
Heat a griddle and brown the meat on all sides. Transfer to the oven and cook for 15-25 minutes, depending on how well you like it cooked. Remove and rest the meat on a rack for 5-10 minutes before serving.
Carve the meat in thick slices and serve hot with the tomato fondue and spicy apples. Garnish with thyme sprigs.
Source: Atul Kochhar
