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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