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Nigel Barden

Join Simon Mayo and chef Nigel Barden for another Foodie Thursday! Plus there's a brand new confession for the collective's conscience!

Rebecca has the big money stories, Matt has the sports news and Bobbie Pryor updates the travel.

Release date:

1 hour, 55 minutes

Last on

Thu 14 Feb 2013 17:05

Nigel's Grilled Venison Recipe

Grilled Venison Haunch with Farro Salad & Green Peppercorn Dressing
From Salt Yard, Food & Wine from Spain & Italy (Piquillo Publishing)
By Ben Tish, Simon Mullins & Sanja Morris
 
Serves 4 as a main or 6-8 as a tapa
 
Prep time: 30 mins
Cooking time: 30 mins
 
Ingredients
 
For the salad:
4 venison steaks
120g farro (or couscous, pearl barley or any grain you like)
4 artichokes in oil
250g cherry tomatoes
180g piquillo peppers (more often available in jars)
400g tin chickpeas, drained
small handful mint leaves
olive oil for cooking
sea salt & black pepper
 
For the peppercorn dressing:
3 tsp green peppercorns (fresh is ideal, try Chinese supermarkets, or otherwise widely available in jars)
1 clove garlic, peeled, chopped
3 tsp coriander, chopped
3 tsp parsley, chopped
1 tsp lemon zest
½ tsp red chilli, chopped
50ml Moscatel vinegar or white balsamic vinegar
100ml extra virgin olive oil
 
Method:


1.    Soak the faro overnight (unless using a quick cook variety & follow instructions on packet).
2.    Place the farro in a saucepan & cover with cold water. Bring to the boil & then simmer for about 20 mins until the farro is soft & tender.
3.    Drain well & rinse under cold water for a few mins to get rid of the starch.  Put to one side.
4.    For the dressing, use a pestle & mortar to crush the green peppercorns & garlic to a paste.
5.    Transfer the paste to a bowl & mix in the rest of the ingredients, combining well.  Reserve.
6.    Heat a grill pan or a large sauté pan to maximum heat.
7.    Rub the venison steaks with olive oil & season. 
8.    Cook for 4 mins on each side or until the outside is seared & the inside is medium rare.
9.    Let the steaks rest for 5 mins before slicing into strips.
10. To assemble the salad, quarter the artichokes, halve (or quarter if large) the cherry tomatoes & cut the piquillo peppers into strips. 
11. Place in a large mixing bowl with the other salad ingredients, including the slices of venison.
12. Season with salt & pepper & add the green peppercorn dressing.
13. Combine everything together & then divide between serving bowls & serve.

 

A Tempranillo from Ribero del Duero in Spain will have the power & flavour to match fantastically.

Nigel's Top Tips
  • Oil your meat, not your pan.
  • This dish should be served while the venison is warm, or at least room temp.
  • Soark the farro overnight before cooking in salted boiling water, unless using quick cook farro.
  • Chef Vatteroni says, "use good quality cooked chickpeas (Spanish) for a creamer texture.