- Serves: 10
- Cook Time: 10 minutes
- Prep Time: 20 minutes plus chilling
- Effort: medium
- 2 red onions, very thinly sliced
- 4 limes, grated zest of all 4 and juice of 2
- 2 aubergines, diced into 2cm cubes
- vegetable oil, for deep frying
- 4 tbsp extra virgin olive oil, plus more for drizzling
- 1 tsp cumin seeds
- large pinch dried red chilli flakes
- 1 cloves garlic, thinly sliced
- 1 handfuls flat leafleaves parsley
- 2 spring onions, thinly sliced
- 600 g venison fillets, trimmed of all sinew and fat, chilled
- 1 bunches coriander, leaves picked and half of stems sliced
1. Put the sliced onions in a glass bowl with the lime zest and juice and mix well. Cover and refrigerate for an hour.
2. To deep-fry the aubergine, heat the oil to 180C in a deep saucepan, wok or use a deep-fat fryer, and cook the cubes in two batches. Once they turn golden, remove from the oil, drain well on absorbent paper and tip into a bowl.
3. Put 4 tablespoons of olive oil in a small pan with the cumin seeds, chilli and garlic. Cook until the garlic turns golden, shaking the pan a little as it heats up.
4. Tip the olive oil mixture on top of the aubergines. Add the onions and their liquid, together with the parsley and spring onions. Mix lightly.
5. Put 4 flat plates in the fridge and bring the fillet out. Cut slices from the fillet about 1cm thick and keep in the fridge.
6. Take a length of cling film about 80cm long and fold it back on itself to give you a double thickness 40cm long - this makes it tougher. Alternatively, use a plastic bag or non-stick parchment. Taking one slice at a time, put it in the centre of the plastic, about 1/3 of the way from the left hand side, fold the other half over it and begin to gently smash the meat out, working from the centre of the fillet outwards until uniformly thin.
7. Cover the base of each of the four plates with venison slices. Put a mound of the aubergine salad in the centre. Scatter with the coriander. Drizzle over a little extra virgin olive oil, sprinkle with salt and serve.
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