Ingredients
| 1 small venison backstrap (about 300g) | |
| 1 teaspoon grated horseradish | |
| 1 tablespoon olive oil | |
| 1 tablespoon butter | |
| BACON BABA GANOUSH | |
| 225g (1 small) eggplant | |
| 1 rasher streaky bacon | |
| 2 tablespoons extra virgin olive oil, plus extra for frying | |
| 1 tablespoon hulled tahini | |
| 1 large clove garlic, chopped | |
| ½ teaspoon balsamic vinegar | |
| ½ teaspoon salt | |
| PICKLED RADISH | |
| ½ small radish, sliced paper-thin | |
| 2 tablespoons freshly squeezed orange juice | |
| 1½ tablespoons pomegranate molasses | |
| ½ tablespoon white vinegar | |
| ORANGE & PISTACHIO CRUMB | |
| ¼ cup buckwheat, roasted | |
| 1 tablespoon pistachios | |
| 1 tablespoon finely grated orange zest | |
| ¼ teaspoon salt | |
| â…› teaspoon ground turmeric | |
| DRY RUB | |
| 2 tablespoons loosely packed brown sugar | |
| 2 teaspoons salt | |
| 1½ teaspoons ground black pepper | |
| 1 teaspoon garlic powder | |
| 1 teaspoon onion powder | |
| ½ teaspoon smoked paprika | |
| ½ teaspoon ground cinnamon |
View the recipe collection here
Instructions
| 1. | Start by making the bacon baba ganoush. Preheat the oven to 200°C fan bake. Line a baking tray with baking paper. |
| 2. | Prick the eggplant in a few places with a fork and place on the prepared baking tray. |
| 3. | Roast for 45–50 minutes, turning occasionally, until the skin is blackened and the flesh is very soft. |
| 4. | Transfer to a bowl and cover with a plate or cling film to trap the steam in. Leave to steam for 20 minutes. |
| 5. | Meanwhile, make the pickled radish. Mix everything together in a small bowl to combine. Set aside. |
| 6. | To make the orange and pistachio crumb, add the roasted buckwheat to a food processor and blitz to chop. |
| 7. | Add the remaining ingredients and pulse 3-4 times, until a dukkah-like consistency. |
| 8. | Transfer to a bowl and wipe out the food processor. |
| 9. | Once the eggplant has steamed, peel off the skin and transfer the flesh to the food processor. |
| 10. | Fry the bacon in a lightly oiled pan over medium-high heat for 3-4 minutes, flipping halfway, until nicely browned and crisp. |
| 11. | Chop and add to the eggplant in the food processor, along with all remaining ingredients. Process until smooth, or your desired consistency. |
| 12. | When ready to cook your venison, ensure your oven is preheated to 200°C fan bake. |
| 13. | Mix all the dry-rub ingredients together in a bowl to combine. |
| 14. | Pat the venison dry with paper towels, then rub all over with grated horseradish. |
| 15. | Rub the dry mix all over the outside, gently pressing to create a decent crust all the way around. |
| 16. | Heat the olive oil in a cast-iron oven-proof frying pan over medium-high heat. |
| 17. | When hot, add the butter and when melted, add the venison. |
| 18. | Sear on all sides, using tongs to hold each side against the pan as necessary, until golden all over. This should take about 5 minutes total. |
| 19. | Transfer the pan to the oven to cook for an additional 5 minutes, until cooked to your liking. |
| 20. | Remove from the pan and allow to rest for 10 minutes, before slicing into strips. |
| 21. | When ready to serve, spread the bacon baba ganoush over the serving plate. |
| 22. | Lay the sliced venison over the top and decorate with pickled radish. |
| 23. | Pour over the pickling liquid and sprinkle over the orange and pistachio crumb. Serve immediately. |
This is an edited
extract from That
Green Olive by Olivia
Moore, published
by Penguin, RRP
$50. Photography
by Olivia Moore.