Simon Winfield knows a thing or two about Game. Born in Cape Town he has cooked in some of the top restaurants both here in Australia, the USA, South Africa and England.
Simon started cooking in Australia working in the renowned ‘Lynch’s’ in Melbourne. He and two partners head up Tommy Collins Catering and Events. Currently Simon is the face of a new Bagel chain, ‘Schmucks’ and a new restaurant in South Yarra, ‘South Central’ Cop this ‘Carpaccio’.
YOU WILL NEED
12 whole shallots, unpeeled
2 tablespoons extra virgin olive oil plus extra for brushing
1 sprig of fresh thyme
1 kg boned venison loin
2 tablespoons grated fresh horseradish
200 ml crème fraîche
1 teaspoon white wine vinegar
1 sprig of fresh rosemary, finely chopped
1 orange, finely grated zest
Preheat the oven to 180°C/350°F/gas 4.
Toss the shallots in the olive oil, season, and place them in a shallow baking dish with the thyme sprig.
Cover tightly with foil and bake in the oven for 45 minutes or until soft.
Meanwhile, preheat a heavy griddle pan that’s large enough to hold the venison comfortably.
If your griddle pan is too small, cut the venison into 2 pieces and grill it in 2 batches.
Remove all the fat and any sinew from the venison, season well, and brush with olive oil.
Place on the hot griddle and sear and brown all over, about 2–3 minutes. Take out of the pan and place on a plate to cool for about 30 minutes.
Mix the horseradish into the crème fraîche. Season it well with salt, pepper and the vinegar.
Thinly slice the venison with a sharp carving knife and lay 3 slices on each plate.
Peel some of the warm shallots, tear them in half and lay a piece on top of each piece of venison.
Dollop a little horseradish crème fraîche on top and sprinkle the plates with the rosemary and orange zest before serving.