Daniel Meredith "The Wild Chef"

Herb rubbed venison bruschetta, baby kale, horseradish cream

Got guests over for dinner? Want to impress em with something super quick to prepare that tastes amazing!? 

Check out this recipe of bruschetta, you can use beef of course aswell. Sometimes its hard to source the wild herbs but your local specialty food store should have a broad range. I like the pepperyness (is that how you spell it) of the Kawakawa and earthyness of horopito. Great hot or cold!

 

Herb mixture chopped and dried:

  • 30g Kawakawa
  • 30g Dried Horopito (if available)
  • Bunch flat leaf parsley
  • Sprig rosemary
  • Garlic chives
  • Venison backsteaks or loins
  • 1 Sourdough loaf
  • Basil pesto & olive oil
  • Baby Kale

 

Horseradish Cream

 

  • 3 Tbsp horseradish, 6 Tbsp sour cream or cream fraiche, Mixed.

 

Finely chop the herbs & rub over the whole trimmed loin, sear on all sides with cracked pepper & salt, roast till medium rare (63◦C core temp)

Slice the bread loaf, lightly spread with pesto & olive oil, chargrill.

Once the meat has been rested, slice thinly & arrange atop the toasted sourdough, add horseradish cream & finish with cracked pepper, baby kale, olive oil. Enjoy!

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