top quality prime meat cuts, in this case venison medallions (but any
prime cut works), this is a straight forward recipe. The hard yards go
into making the flavoursome sauce.
For the venison we have used Silver Fern Farms venison medallions (or
steaks are just as good), but any prime meat cut will do.
ingredients and technique for this stock/red wine based reduction sauce
are European traditional, and complement any prime meat recipe. The
difference is the addition of tamarind – the fruit pod of a tree native
to northern Africa and widely grown in South East Asia – which has a
sweet and sour flavour.
Pancetta or bacon chunks (optional)
3 cups beef stock
Half bottle of red wine (your choice)
1 can tomatoes
2 tbsp tomato paste
2 tbsp brown sugar
2 tbsp tamarind paste (if you use tamarind chutney then drop the sugar)
1 small red chilli – diced
2 garlic cloves – diced
1 red onion – diced
2 carrots – diced
Leaves of 1 sprig of thyme
Freshly cracked pepper
Half can of anchovies
2 bay leaves
1 tbsp oil
Cook the bacon/pancetta in the oil. Add the onion and garlic and sweat
until translucent. Add carrot and celery.
Add wine and stock and the rest of the sauce
on low heat for two hours. Strain mixture through a large sieve into a
bowl and push a certain amount of solids through the sieve with the
back of a spoon. Scrap residue off bottom of sieve and add to liquid –
this will thicken it slightly, but the idea is to produce a reasonably
runny sauce. Place saucepan back on the stove and simmer another 15
the venison medallions/steaks as per the instructions on the back of
the packet – a reasonably hot skillet and three minutes each side (for
medium rare). If the medallions are thick, also press the 'sides' down
into the pan to brown.
Rest for five minutes (total cooking time –
Per serving: 1 cup of dried or fresh ribbon pasta, 3 cups of boiling
soft, drain and toss ribbon pasta in 1 tbsp of pasta water and 1 tbsp
of garlic butter (I tbsp of clarified butter and 1 tsp of roasted
garlic pulp). Save a little of the garlic butter for cooking the
washed spinach leaves into thick ribbons about the same size as the
pasta strips. Heat up a little of the garlic butter in a pan and add
spinach and toss. The leaves will wilt quickly – remove from the pan
while they still look green.
To serve, load pasta into an individual plate
and twist with a fork to form a 'nest'.
Place a dollop of buttered spinach in the
Cut venison medallions/steaks into three strips
and arrange on top.
Coat the meat and pasta in the hot sauce.
2016 Foodstyle Review. All
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