- serves 1-6 people
- preparation 5 minutes
- cooking 20 minutes
- difficulty Mid level
Ingredients
- 180 g venison silverside or topside, per person
- extra virgin olive oil
- salt and freshly milled black pepper
- 20 g truffle, per person
- fresh horseradish, to taste
Instructions
Simply heat a barbecue well. Place the venison on a tray, and oil and season well. Sear to cook to medium rare on the hotplate of the barbie and allow to rest for a minute before slicing.
Drizzle with more olive oil, grate the horseradish over, and finely slice the truffle over the lot.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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