Grilled venison fillet, trout eggs and pistachio

  • Main
  • medium
  • 4
  • 30 minutes, plus overnight marinating

PT30M

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Ingredients

Metric

Imperial

Venison fillet

Sauce

To serve

1
Pick the leaves from the thyme and marjoram and mix with the garlic cloves and oil. Mix with the venison and marinade overnight
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
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
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
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