Venison, Charred Spring Onion Cream and Green Salsa | Tart London and Christmas on the EGG | Grilling | Game recipes | Christmas | Big Green Egg

Venison, Charred Spring Onion Cream and Green Salsa

Tart London and Christmas on the EGG | Food adventures| Christmas | Big Green Egg
By Tart London

A simple but impressive dish of seared venison loin with a crisp fennel salad, a herby salsa and a smoky spring onion cream

OVERVIEW

This is a terrific dish – simple to prepare but impressive for guests. It works beautifully with venison but is just as good with beef or lamb. We serve it with a bright green salsa, a crisp fennel salad and a smoky spring onion cream, but pick and choose from these depending on how much time you have. Almost everything can be prepped in advance, leaving only a quick grill before serving, making it ideal for entertaining.

Because the oil from the marinade will cause the coals to flare, we set this up using the EGGspander System, which allowed us to have one half of the grid over direct heat and the other half indirect. That meant we could move the meat away from the flames when necessary. For the recipe below, we’ve kept things simple with just a regular grid, but the EGGspander is well worth investing in!

MARINADE THE VENISON

First, marinade the venison. Mix the ingredients together, pour over the venison and leave covered for a couple of hours, or ideally overnight.

PREP THE SALSA AND SALAD

For the green salsa, mix the ingredients together and leave for the flavours to combine. To make the fennel salad, use a mandolin if you have one; if not, slice the ingredients as thinly as you can. You can prep the veg and herbs in advance then, when ready to serve, toss them together with the olive oil and lemon juice and a little salt and pepper.

SET UP YOUR EGG

Set up your EGG for direct cooking with a Cast Iron Searing Grid in place. The target temperature is 200°C.

Pop the spring onions onto the grid and sear until nicely blackened and charred all over. Peel off the burnt outer layer and discard. Chop the flesh, mix with the sour cream and season to taste.

Tart Christmas Venison Tart Christmas Venison

GRILL THE VENISON

Place the venison loin on the grid and cook on each side for 8-10 minutes, turning occasionally while continually basting with the marinade, until the fat part reaches an internal temperature of 52°C. It should be nicely charred on the outside and pink in the middle.

Remove from the EGG and leave to rest for about 10 minutes before slicing. Serve with the salad, burnt onion cream and green salsa.

Tart Christmas Venison Tart Christmas Venison

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