Venison on Sourdough

Seared venison loin served on toasted sourdough with quick pickled cucumbers, crispy fried onions, and a creamy horseradish dressing.

Appetiser Meat Gourmet Venison Sourdough

Estimated Nutrition

Calories

842.1

kcal / serving

1684.2 kcal total

Carbs

35.3g

per serving

70.6 g total

Fat

52.9g

per serving

105.8 g total

Protein

56.2g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Caster Sugar

CondimentsSauces

White Wine Vinegar

tsp

Dijon Mustard

Dairy

175

Crème Fraîche

Fruits

piece

Lemon

zest only

GrainsCereals

Rice Flour

slice

Sourdough Bread

griddled and toasted

Meat

400

Venison Striploin

from roe or fallow deer

NutsSeeds

sprig

Thyme

fresh, chopped

tsp

Salt

for venison

0.5

tsp

Salt

for cucumber

0.5

tsp

Salt

for onions

0.5

tsp

Fennel Seed

toasted

tbsp

Dill

chopped

OilsFats

tbsp

Sunflower Oil

for searing

500

Vegetable Oil

for deep frying

Vegetables

0.25

piece

Cucumber

peeled and sliced thinly

piece

Red Onion

sliced

Caper

tsp

Horseradish

freshly grated

Method

Salt the cucumber slices in a sieve, squeeze out water, mix with vinegar and sugar, then drain.

Serve with crème fraîche, cucumbers, crispy onions, fennel seeds, lemon zest, capers, dill, and horseradish.

Spread mustard on toasted sourdough and top with sliced venison.

Dredge onion slices in salted rice flour and deep-fry for 2 minutes until golden.

Sear the venison in hot oil in a frying pan for 8 to 10 minutes while turning.

Roll the venison loin in a mixture of chopped thyme and salt, then season with pepper.

Heat vegetable oil in a deep pan to 180°C.