VENISON FATTOUSH
SERVES 4 / PREPARATION 20 MINUTES PLUS UP TO 1 WEEK PICKLING TIME / COOKING 30 MINUTES
I get a lot of turnips in my vegetable box so I’m always looking for ways to use them up, and Middle Eastern-style pickles are always a favourite. The beetroot adds a glorious pink colour but isn’t essential. You could use daikon if turnips aren’t available. These pickles are edible after a few days, but I think they are at their best after a week.
FOR THE TURNIP PICKLE
1 small bunch baby turnips
(approx. 250–300g), peeled
1 small beetroot, peeled
2 cloves garlic, peeled 250ml water
1 tablespoon flaky sea salt (approx. 7g) 1 bay leaf
¼ cup white vinegar
Cut the turnips and beetroot into small wedges (or slices or batons if you prefer) and put into a clean, sterilised jar with the garlic.
In a small pan bring the water, salt, bay leaf and vinegar up to a simmer to dissolve the salt, then pour over the vegetables. Seal with a lid. Leave on the bench for a week until they taste slightly mellow. Store in the fridge and eat within a month.
FOR THE SALAD
2 large flatbreads
¼ cup olive oil
3 tablespoons dukkah, plus extra for garnishing 1 small red onion
400g venison, medallions, steak or roast cut
(I used a roast cut) oil
2 teaspoons ground cumin
1 cos lettuce (or ½ lettuce if large)
2 baby cucumbers (or ½ telegraph cucumber) marmalade sumac dressing (see recipe)
Heat the oven to 180°C.
Tear the flatbread into small pieces. Toss with the olive oil and dukkah, season with salt and put onto a baking tray. Bake for 5–10 minutes until crisp. Set aside.
Thinly slice the red onion and put into iced water for at least 20 minutes.
Rub the venison with oil and sprinkle with the cumin and some sea salt. If using medallions or steak, pan-fry for 2–3 minutes on each side. If using a roast, pan-fry for a few minutes on each side to brown, then cook in a 200°C oven for 16 minutes. Set aside to rest for at least 5 minutes before slicing thinly.
Shred the cos and slice the cucumber and put into a large bowl. Add the baked flatbread and 1-2 tablespoons of marmalade sumac dressing and toss well. Add a little more dressing if required. Put onto a platter, scatter with the onion and a spoonful of drained pickled turnips. Add the venison slices and serve immediately while the flatbread is still crunchy (it will soften as it sits).