Venison with Goat’s Cheese, Figs and Honey on a Farro and Broad Bean Salad
Photography Josh Griggs.
This is my perfect any-night dinner – for entertaining or just a family meal. Lamb rump or shortloins can be used in place of the venison.
Serves: 4–6
INGREDIENTS
1–2 venison roasts, depending on how many you want to serve
1 bag broccolini, blanched
100 grams aged goat’s cheese, sliced
2–4 figs, quartered
runny honey
sea salt and black pepper
Salad
¾ cup farro, rinsed and drained
4 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
2 cups broad beans, blanched and peeled
handful mint leaves
METHOD
Preheat the oven to 200°C fan bake.
Salad: Cook the farro in boiling water for about 15 minutes or until just tender. It will still have a slightly chewy texture.
Drain and rinse in cold water then drain well again.
Whisk the olive oil, lemon juice and garlic in a large bowl and stir in the farro and broad beans. Rip most of the mint and add.
Venison: Season with salt and pepper.
Heat a little oil in an ovenproof sauté pan and when hot, sear the venison on all sides. Transfer to the oven and roast for about 16 minutes for medium-rare meat. Set aside, loosely covered and rest for 10 minutes.
To serve: Divide the salad between plates and top with the broccolini. Slice the venison and arrange over the salad.
Add the goat’s cheese and figs and drizzle both with honey and a grind of pepper and scatter over the remaining mint.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.