Venison in caul

Recipe from: 8/5/1999 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • 1
    venison fillet, cut into 2 cm thick slices
  • 500
  • 250
    red wine
  • sprigs rosemary and thyme
  • 3
    cloves garlic, crushed
  • salt, pepper, ground coriander
  • caul (enough to cover the fillet slices)


Place the fillet slices in a shallow glass plastic dish and pour over the buttermilk. Marinate for 1 hour, remove from the buttermilk and pat dry with paper towelling. Wipe the dish, then return the fillet slices to the dish. Pour over the red wine, and add the herbs and garlic. Marinate far about 30-60 minutes, drain and season generously with salt, pepper and coriander. Roll each fillet slice in a piece of caul and carefully secure with cocktail sticks. In a hot pan grill the slices for a few seconds on both sides, reduce the heat and grill to the required degree of doneness. Alternatively, grill over very hot coals, turning regularly until grilled to the required degree of doneness. Meanwhile pour the red wine marinade into a pan, bring to the boil and reduce. Add about 20 ml (4 t) sugar and about 15-30 ml (1-2 T) cream. Simmer, until a thick flavourful sauce is formed and thicken with a little cornflour blended with water. Serve immediately with the red wine sauce, stywe pap or a corn fritter and oven-grilled tomato slices.

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