Venison tonnato

SERVES 6-8 PREP AND COOK TIME 35 MINUTES Vitello tonnato is a simple but beautiful Italian dish of poached veal served on rocket under a blanket of tonnato sauce, a tunaspiked mayonnaise. We are giving it a local twist by using lightly seared venison instead. 1kg venison tenderloins extra virgin olive oil

150g rocket micro red sorrel or parsley TONNATO SAUCE 425g can tuna in oil

¼ cup (60ml) extra virgin olive oil

½ cup (150g) home-made or whole-egg mayonnaise 4 (25g) drained anchovy fillets

¼ cup (50g) capers, drained ¼ cup (60ml) lemon juice, approximately

1 Stand venison at room temperature for 1 hour before cooking.

2 TONNATO SAUCE Drain the tuna; you will need 200g tuna (reserve remaining for another use). Combine olive oil, mayonnaise, tuna, anchovies, 2 tablespoons of the capers and 2 tablespoons of the lemon juice in a food processor and puree until smooth.

Taste and add more juice or salt and pepper if needed.

3 Preheat the barbecue on high. Rub the venison with olive oil and season with salt and pepper. Cook, turning until browned all over, for 12 minutes for medium-rare, or until cooked to your liking. Keep in mind that venison is low in fat and is best served pink in the centre. Set aside to rest, covered loosely with foil, for 10 minutes.

4 Scatter the rocket across a platter, thinly slice the venison and arrange over rocket. Spoon the Tonnato Sauce over the top of the meat. Sprinkle with the remaining capers, herbs and a good drizzle of oil. Not suitable to freeze or microwave.