Dilmah Seven Star TeaDilmah Seven Star Tea

MUSTARD FRUIT AND VENISON

Food : Main Courses

MUSTARD FRUIT AND VENISON

IngredientsVenison

  • 200g fresh New South Wales venison, trimmed
  • 1 tbsp dried fruit, chopped and soaked in Port wine
  • Dash of olive oil
  • Salt
  • Pepper
  • ¼ tbsp poorman’s orange marmalade

Mustard Fruit

  • Good quality Italian mustard fruit

Chia Cracker

  • 200g almonds
  • 200g pistachio
  • 100g chia seeds
  • ¼ tsp pepper
  • ½ tsp salt
  • ½ tsp sumac
  • Approx. 250 ml water

MethodVenison

  • Dice venison into very fine pieces by hand.
  • Soak the chopped dried fruits in port wine.
  • Add a dash of olive oil.
  • Add salt and pepper and the orange marmalade.
  • Mix all together and taste.
  • This needs to be sweet and have body.

Mustard Fruit

  • Slice into very fine slices. (Best to use a pear or apple for colour)

Chia Cracker

  • Toast all nuts then process everything in a blender till grainy.
  • In a bowl, add water till the mixture is able to stick together. Be careful not to make the mixture too wet.
  • Roll out with a rolling pin till 3mm thick.
  • Bake at 175C till it begins to brown and crisp.

Created by : Mitchell Grady