Venison withsucked tomatoes & buffalo mozzarella
( SERVES 2 )
15/11/2010
Ingredients
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| 4 | Tomatoes |
| 1 clove | Garlic |
| 2 sprigs | Fresh thyme |
| 1 can | Black doris plum |
| 1 | Star anise pod |
| 3 tbsp | Balsamic vinegar |
| 1 bunch | Rocket |
| 100 g | Buffalo mozzarella |
| 300 g | Venison |
Directions
- The term "suck" comes from the air-drying process, where the veins of the tomato stand out. In a boiling saucepan of water, blanch the tomatoes for 25 seconds, then place into ice water.
- Peel the tomatoes and make a deeper slit in the crosses cut on top. Slide in a slice of garlic and a sprig of thyme. Place into a 100C oven for one-and-a-half hours until the tomatoes have shrunk. Drizzle with a little olive oil and salt.
- Combine the black doris plums (stones removed), ground star anise and balsamic vinegar in a saucepan, reduce to a light sauce consistency and puree in a liquidiser.
- In a hot saute pan, add a little high-heat oil, season the venison (trimmed and cut into medallions) and sear all over for three to four minutes.
- To serve, smear a spoon of plum sauce on to a plate and top with venison. Stand a tomato, a wedge of mozzarella and a scattering of baby rocket next to the venison.
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