Grilled venison fillet, trout eggs and pistachio

Name: Grilled venison fillet, trout eggs and pistachio
Total time: 30 min
Ingredients: 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; 300g of pistachio nuts; 100ml of vegetable stock; 30ml of olive oil; salt; 4 tsp trout eggs; olive oil

by Alessandro Gavagna

Item 1 of 1

Main
medium
4
30 minutes

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With succulent medallions of venison, this dish from Alessandro Gavagna is packed with flavour and is sure to impress on any occasion.

First published in 2015

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Ingredients

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Imperial

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 nut
100ml of vegetable stock
30ml of olive oil
salt

To serve

4 tsp trout eggs
olive oil

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Method

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

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

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 nut
100ml of vegetable stock
30ml of olive oil
salt

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