Cervena venison steaks with mango and buffalo mozzarella
- Cervena venison
- 400 g Cervena venison steaks
- oil
- Mango sauce
- 500 g mango puree
- 50 ml pineapple juice
- ¼ tsp curry powder
- 1 shallot finely chopped
- 1 green chili finely chopped
- ½ tsp ginger finely chopped
- 1 lime juiced
- Venison rub
- ½ tsp star anise powder
- ½ tsp cardamom powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp chili powder
- ½ tsp curry powder
- To serve
- 2 balls buffalo mozzarella
- black and red pepper
Method
Cervena venison steaks
Mix all ingredients for the venison rub together. Rub the venison with the oil and coat with spice rub. Cook each steak in a fry pan being careful not to burn the spice rub. Once cooked, set aside to rest.
Mango Sauce
In a pot, gently fry the shallot, chili and ginger until the shallot is translucent. Add the rest of the ingredients and cook slowly for a further 25 minutes.
To serve
Serve together and decorate with fresh herbs, red and black pepper and season with salt flakes.
Servings4people
Prep Time10minutes
Cooking Time35minutes
INGREDIENTS
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Method Cervena venison steaks Mix all ingredients for the venison rub together. Rub the venison with the oil and coat with spice rub. Cook each steak in a fry pan being careful not to burn the spice rub. Once cooked, set aside to rest. Mango Sauce In a pot, gently fry the shallot, chili and ginger until the shallot is translucent. Add the rest of the ingredients and cook slowly for a further 25 minutes. To serve Serve together and decorate with fresh herbs, red and black pepper and season with salt flakes. |
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