Grilled venison fillet, trout eggs and pistachio

PT30M

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Ingredients

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Venison fillet

  • 720g of venison, fillet, trimmed
  • 1 sprig of thyme
  • 1 sprig of marjoram
  • 2 garlic cloves, sliced
  • 50ml of olive oil
  • salt to season
  • pepper to season

Sauce

  • 300g of pistachio nuts
  • 100ml of vegetable stock
  • 30ml of olive oil
  • salt

To serve

  • 4 tsp trout eggs
  • olive oil
1
Pick the leaves from the thyme and marjoram and mix with the garlic cloves and oil. Mix with the venison and marinade overnight
  • 1 sprig of thyme
  • 1 sprig of marjoram
  • 2 garlic cloves, sliced
  • 50ml of olive oil
  • 720g of venison, fillet, trimmed
2
Discard the marinade then season the venison with salt and pepper. Cook on a barbecue or under a hot grill for 8-10 minutes turning occasionally. Leave to rest for at least 5 minutes
  • salt to season
  • pepper to season
3
Blitz the pistachios in a blender with the vegetable stock and olive oil until you have a thick purée consistency. Season with salt to taste
  • 300g of pistachio nuts
  • 100ml of vegetable stock
  • 30ml of olive oil
  • salt
4
To serve, cut the venison into medallions and divide between 4 plates. Top with the trout eggs. Pipe dots of the pistachio purée and drizzle with olive oil to finish
  • 4 tsp trout eggs
  • olive oil
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