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VENISON TENDERLOIN WITH LIME< MINT & HONEY DRESSING & SWEET CINNAMON RICE

4 cloves garlic, finely chopped
¼ cup olive oil
Freshly ground pepper
2 venison tenderloins

For the dressing:
1 stalk lemongrass, finely chopped
3 tablespoons fish sauce
2 cloves garlic, finely chopped
2 tablespoons chopped fresh mint
1 fresh chilli, seeded & chopped
3 tablespoons lime juice
1 tablespoon honey
6 tablespoons light extra virgin olive oil

For the rice:
4 tablespoons butter
½ cup finely diced celery
½ cup finely diced onion
½ cup finely diced carrot
2 cups long grain rice
½ teaspoon sea salt
4 cinnamon sticks
½ cup dried currants
4 cups of water

Combine the garlic, olive oil & pepper and rub over venison tenderloins & set aside.

Make the dressing by combining all the ingredients well.

To prepare the rice, melt 2 tablespoons of butter in a heavy saucepan and add celery, onion and carrots. Cover & cook over a low heat for 10 minutes. Add the rice, salt, cinnamon sticks, currants & water - bring to boil. Keep the heat high and cook until the water has reduced to the level of the rice, reduce to a low heat, cover & simmer for 15 minutes.Remove the cinnamon sticks, add remaining butter and fluff up the rice with a fork.

Heat the BBQ plate with a small amount of olive oil. Place the venison tenderloins on the plate for approximately 3 minutes each side. Make sure not to overcook. Remove venison from heat, cover loosely in foil & rest for 5 minutes. Slice venison into medallions and serve on top of the bed of rice and drizzle dressing over meat. Accompany with a green salad.

Serves 6.

PO Box 37 Orange NSW, Australia 2800    
T 02 6365 6171    F 02 6365 6209

Copyright 2010 Mandagery Creek Venison