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Court and Duncan - Venison

with Smoked Labneh and Blackberries

Prep time: 30 mins    Cook time: 45 mins    Serves: 4

Ingredients

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

150ml port

120ml red wine vinegar

100g caster sugar

250g blackberries

Salt and pepper, to seasonSmoked Labneh

320g labneh

50g loose oolong tea

1 tbs caraway seeds

1 tbs pink peppercorns

1/2 lemon, thinly peeled zest

10 thyme sprigs

Method

  1. 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.
  2. To make smoked labneh, place labneh in a shallow heatproof bowl.
  3. 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.
  4. Preheat oven to 200C.
  5. 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.
  6. 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.
  7. Add speck to same pan over medium heat and cook, stirring, for 3-4 minutes or until crisp and golden.
  8. Divide labneh among serving plates and top with venison. Spoon over blackberry sauce. Sprinkle over speck, nuts and micro herbs to serve.
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