Grilled Muntjac Cutlets, Pickled Walnut Ketchup, Autumn Radish and Pear Salad
Delicately flavoured venison cutlets served with a seasonal salad of bitter leaves and crunchy radish and pear.
Serves
4
Prep Time
15 mins
Cook Time
5 mins
Delicately flavoured venison cutlets served with a seasonal salad of bitter leaves and crunchy radish and pear.
Serves
4
Prep Time
15 mins
Cook Time
5 mins
This recipe is a balancing act of sweetness of acidity. There’s the sweetness of the venison and the honey and mustard dressing, the sharpness of the pickled walnut ketchup and the bitterness of the castelfranco – a bitter Italian leaf. There’s also the lovely crunch of radishes and crisp pear. The muntjac cutlets are seasoned, lightly oiled, then cooked for no more than 2 to 3 minutes at a raging heat. Really simple, but the flavours are amazing.
Created by Mark Kempson for Big Green Egg – https://www.biggreenegg.co.uk/50-recipes
Ingredients
| For the Muntjac | |
| 16 | Muntjac cutlets |
| 1tsp | Sea salt flakes |
| 1/4tsp | Ground cloves |
| 1tsp | Rapeseed oil |
| For the Ketchup | |
| 1 jar (390g) | Opies pickled walnuts |
| 80g | Demerara sugar |
| For the Dressing | |
| 1tsp | Wholegrain mustard |
| 2tsp | Sherry vinegar |
| 1tsp | Honey |
| 150ml | Rapeseed oil |
| A pinch | Fine sea salt |
| For the Salad | |
| 1 | Castelfranco |
| 1 | Ripe comice pear |
| 1 | Bunch of chives |
| 1 | Watermelon radish |
| 1 | Blue meat radish |
making the ketchup. Drain the pickled walnuts and reserve the liquid. In a small saucepan caramelise the sugar over a medium heat until lightly golden.
walnuts and stir for 3 minutes. Add the reserved liquid and simmer until reduced by half.
blender until smooth, then strain through a fine sieve. Reserve until needed.
place all the ingredients in a blender and whiz until emulsified. Reserve until needed.
the castelfranco into large pieces, wash and dry. Peel the radishes, cut in half through the length and thinly slice. Peel and quarter the pear, remove the pips and root, then thinly slice. Chop the chives. Mix everything in a large bowl and reserve until serving.
EGG for direct cooking with the Stainless Steel Grid in place. Your target temperature is really, really hot – about 350°C. Or, if you don’t have a Big Green Egg, you can BBQ or use your grill or griddle pan.
cutlets with the salt and ground clove. Drizzle over the rapeseed oil and grill for 1-2 minutes on each side. Remove from the EGG and allow to rest.
is resting, dress the salad with the dressing and serve immediately alongside the cutlets with a bowl of the ketchup.
Protein (100g) |
30g |
Calories (100g) |
111 |
Fat (100g) |
2.7g |
Cholesterol (100g) |
112mg |
Protein (100g) |
30g |