Impress your guests with bites of flavoursome venison with an olive tapenade flourish.
Ingredients (makes about 20 pieces)
250g venison Denver leg
½ cup breadcrumbs
10g coriander, chopped
15g chives, chopped
15g parsley, chopped
½ cup sundried tomatoes
1 clove garlic
⅔ cup milk
1 tsp sugar
1¼ cups flour
1 tsp baking powder
pinch of salt
Combine breadcrumbs, herbs, salt and pepper. Lightly coat the venison in oil and roll in the crumb mix until well covered. Wrap in cling film, and rest for one hour.
In a hot frypan, fry the venison in oil until lightly browned, then bake at 180˚C for about five minutes.
Allow meat to rest until it is cool to touch, then slice thinly.
To make funnel cake: Blend sundried tomato and garlic in a food processor until a smooth paste forms, then pass through a sieve. Add eggs and milk and beat well.
Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
Fill a pot with oil until it is 1-2cm deep and heat until hot (alternatively, use a deep fryer). Add small metal ring moulds and, using a fine piping nozzle, fill moulds with funnel cake mixture to create small discs. If you don't have moulds, pipe straight into the oil, from the centre outwards. Cook for about 30 seconds each side, and remove from the oil when golden brown and crispy. Leave to cool.
Place half a teaspoon of olive tapenade on each funnel cake. Fold or roll up venison slices and set in tapenade. Use the tips of chives or fennel as a nice garnish.
Green olive tapenade
¾ cup pitted green olives
4 anchovy fillets
2 cloves garlic
Combine olives, anchovies and garlic in a food processor. Blend to a thick paste, adjusting the consistency with olive oil. Add pepper to taste.