Court and Duncan - Venison
with Smoked Labneh and Blackberries
Prep time: 30 mins Cook time: 45 mins Serves: 4
600g venison fillets
1 tbs olive oil
25g unsalted butter
3 thyme sprigs
3 rosemary sprigs
50g speck or smoked bacon, cut into 1cm pieces
Chopped roasted macadamias and micro herbs, to garnishBlackberry Sauce
200ml dry red wine
120ml red wine vinegar
100g caster sugar
Salt and pepper, to seasonSmoked Labneh
50g loose oolong tea
1 tbs caraway seeds
1 tbs pink peppercorns
1/2 lemon, thinly peeled zest
10 thyme sprigs
- To make blackberry sauce, place wine, port, vinegar and sugar in a medium saucepan over medium heat and stir until sugar dissolves. Simmer for 10-12 minutes or until slightly reduced. Stir in blackberries and simmer, stirring occasionally, for 5 minutes or until softened and mixture has thickened. Season.
- To make smoked labneh, place labneh in a shallow heatproof bowl.
- Place all remaining ingredients in a deep foil tray. Cover with a second foil tray. Place on a preheated barbecue or open flame, until smoking. Remove from heat. Remove top foil tray and sit bowl containing labneh on top of smoking mixture. Cover with a second foil tray, ensuring smoke cannot escape, Set aside for 10 minutes. Remove labneh and refrigerate until required.
- Preheat oven to 200C.
- Preheat a frying pan over medium-high heat. Brush venison all over with oil and season. Add venison to pan and cook for 2 minutes on each side or until browned. Add butter, thyme and rosemary to pan and baste venison.
- Transfer to oven and cook for 3 minutes or until cooked to your liking. Transfer venison to a plate and stand, loosely covered with foil, for 5 minutes to rest. Thickly slice.
- Add speck to same pan over medium heat and cook, stirring, for 3-4 minutes or until crisp and golden.
- Divide labneh among serving plates and top with venison. Spoon over blackberry sauce. Sprinkle over speck, nuts and micro herbs to serve.