Recipe: Venison Braciola

A proper show-stopper! Perfect feed for a cooler night, pair with our 2023 Scooter Merlot.

View the Recipe video here

INGREDIENTS

• • 500g venison backstrap*
  • 1 garlic clove
  • 1 tbsp fresh rosemary
  • 1 red chilli
  • 1 small handful of fresh basil
  • 1 lemon
  • 1 large handful of parmesan
  • olive oil
  • salt & pepper
  • 800g finely diced tomatoes
  • 2 handfuls of green beans

*beef flank, fillet or lamb backstrap can also be used

TO SERVE   

• parmesan
• fresh basil

PAIRED WITH

• 2023 Scooter Merlot

RECIPE

1. Finely slice the garlic, rosemary, chilli and basil. Combine in a bowl with the zest of one lemon, a handful of grated parmesan, salt, pepper and drizzle of olive oil. Mix well.
2. Butterfly the blackstrap lengthwise without cutting all the way through. Place between baking paper and pound thin.
3. Spread the herb mixture evenly over the meat, pressing it in.
4. Roll the meat tightly and tie with butcher’s twine every 3cm to secure.
5. Heat a dash of olive oil in a hot pan. Season the rolled meat with salt and pepper, then sear on all sides, turning every 3 minutes until evenly browned.
6. While searing, add a dash of olive oil into a casserole dish with two cans of finely chopped tomatoes.
7. Transfer the seared meat to the casserole dish, cover with a lid, and simmer on low for 30 minutes.
8. Add two handfuls of green beans and continue cooking on low for another 30 minutes. (You can cook up to 90 minutes if using a larger cut or for more tender meat.)
9. Remove the meat, cut off the twine, and slice thinly. Serve plated individually or return slices to the dish. Garnish with a squeeze of fresh lemon juice, extra parmesan, and chopped basil.
10. Serve with a glass of our Mollydooker Scooter Merlot!

Recipe by Nick Pearce:View Instagram