A tender cut from the leg has the best flavour, though many people find loin the easiest to work with. Don’t worry if you don’t get the truffle, it’s nearly as exciting to get fresh horseradish.
- 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
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.
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.