Venison
Venison tagliata (seared venison steak)
Tagliata is a seared steak, thinly sliced at an angle. Rump or loin, our venison is so tender that the technique works a treat. Try it with with this Scandinavian sauce of berries and warming spices. A sprinkling of mustard breadcrumbs on top rounds it off nicely. Eat with a lettuce and rocket salad with a sharp vinaigrette, or with braised greens and fondant potatoes.
Cook's notes
Cooking the steak for 1 1/2 mins will cook it to just rare of medium rare. If you prefer it cooked through, cook for longer. Bear in mind that the venison is so tender it would be a travesty to cook to the point that it begins to dry out and toughen.
Ingredients
- 3 each of cloves, juniper and allspice berries
- 6 peppercorns
- 100g raspberries or blackberries
- 2 tbsp sweet vinegar (raspberry, muscatel or balsamic)
- 2 tbsp walnut or olive oil
- 100ml water
- 4x100g venison steaks (loin medallions or rump)
- 150ml beef or venison stock
- 100ml soured cream or crème fraîche
- salt and pepper
Method
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Step 1
Grind the spices in a mortar and pestle, mash the berries and mix together with the spices, oil, vinegar and water.
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Step 2
Place the venison in a shallow bowl and pour over the marinade. Turn the steaks to coat evenly. Marinate for at least 3 hours, turning every hour.
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Step 3
Lift out the steaks with a fork, scraping off the marinade.
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Step 4
Heat a ridged griddle pan, brush with oil and cook the steaks for 1½ minutes, turn, switch off the heat and cook the other side as the pan cools.
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Step 5
Meanwhile, pour the marinade and beef stock into a pan, bring to the boil, reduce slightly and add the cream. Gently whisk and check the seasoning. You might want to add a splash more vinegar.
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Step 6
Slice the meat at 45 degrees into ½ cm slices, plate up, spoon over the sauce and a sprinkling of mustard breadcrumbs (fresh breadcrumbs mixed with melted butter and mustard and browned on a tray in a 200°C/Gas 6 oven 10 minutes).